8 hamburger ribs, cut into 1 inch cubes
2/3 cup cornstarch
2 tablespoons vegetable oil
1 cup white vinegar
2 tablespoons finely chopped onion
2 roma (plum) tomatoes, sliced
1/2 small (12 ounce) can sliced mushrooms
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper
1 teaspoon chili powder
6 slices fresh bread, cubed
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 small onion, chopped
Heat oil in a large skillet over medium heat. Stir in vinegar and browning sauce. Bring to a moderate boil over medium heat. Mix in onion, tomatoes, sliced mushrooms and tomatoes. Bring to a slow boil, stirring occasionally, for 5 minutes. Reduce heat to medium-low and heat through.
Combine bread cubes with remaining vinegar ingredients (e.g. chopped lemon juice and pepper). Cook and stir over medium heat for about 10 minutes, stirring occasionally. Spoon chicken over bread cubes in skillet and cook covered for about 10 minutes on each side, flipping once. Remove from skillet and set aside.
Heat olive oil in a large skillet over medium-high heat. Add tomato mixture and cumin mixture and stir. Cook for approximately 10 minutes; add balsamic vinegar and sausage and mix together. Cook, stirring occasionally, for about 5 minutes or until sauce thickens. Season with lemon juice and salt and pepper. Add veg.
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