Added too much White Wine Vinegar
You may be able to save the dish by adding some bitterness and sweetness to counteract the acidity. Spinach, Kale and other bitter vegetables would work, as would bitter herbs like fenugreek. Sweetness could be sugar, honey, any sweetener to be honest. 

There's limits to this approach, you may end up with something that is overwhelmingly sour, bitter and sweet at the same time and you have to get rid of it anyway. Sometimes you get something that tastes good with a neutral accompaniment like rice or pasta, you won't know unless you try.