Chopped Steak with Vinegar and Mushroom Gravy, Cream Cheese Mashed Potatoes, and Broiled Tomatoes

When John suggested Vinegar Gravy, I was a little skeptical, but it was his Gran’s recipe from Northern Mississippi.  Since he knows what I like, I said “Sure.”  Boy, am I glad I did!  It was absolutely delicious comfort food.  He explained that in areas where alcohol isn’t readily consumed (think Southern Bible Belt), they use vinegar to de-glaze their pans instead of wine.  I’ll bet this method was also popular during prohibition.

A bit of comfort on a plate!

Create 2, 3, or 4 patties from one pound of high-grade Hamburger Meat – we used Novy Ranches 90/10 that we bought at the Farmers’ Market at the Channel Islands Harbor.
Sprinkle with salt, pepper, and garlic powder.

Set a large skillet over medium-high heat and brown the meat on both sides (about 4 minutes a side)
Place the steaks on a plate and cover them with foil.

Reduce heat to medium.
Stir 8-ounces White Mushrooms, washed and quartered
2 Tablespoons Shallots, minced
Cook, stirring occasionally until the mushrooms started to shrink.
De-glaze the pan with 3 Tablespoons White Vinegar.
Stir in:
1 cup Beef Broth
1 Tablespoon Beef Demi-glace
When thoroughly combined,
Whisk in  1 – 3 Tablespoons Wondra Flour until sauce thickens

Then, return meat to pan.
Continue to simmer, spooning sauce over meat for about 8 minutes until meat is warmed through.
Place steaks on plate and spoon mushrooms and sauce over them.

Peel and cube 4 Russet Potatoes.

Just from the oven

Red Flame Grapes ripening in our garden