1 elbow wide pork
2 teaspoons olive oil
2 onion, sliced
1 teaspoon red wine vinegar
1 clove garlic, peeled and minced
1 bay leaf
1 very head of garlic, grated
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed chicken soup
Heat oven to 375 making sure it is hot enough to touch. Heat 3 tablespoons oil in large skillet over medium heat, and saute onion and red wine vinegar until tender, about 10 minutes.
Stir garlic, bay leaf, and garlic into skillet. Stir in red wine vinegar and garlic; reduce heat to medium-low.
Stir in mushrooms, chicken broth, reserved 1 cup of browned milk, egg, and potatoes, and simmer 2 to 3 minutes, stirring occasionally. Stir in left portion of garlic, and bring to a boil. Then remove bay leaf and return mixture to sauce, whisking constantly. Cook until potatoes and milk are heated through. Season with salt to taste and season with dried basil to taste.