French Laundry-Style Beef Stroganoff with Saba Vinaigrette

Method

1. Slice beef into strips and season with salt and pepper.
2. In a skillet, cook beef until browned, then set aside.
3. In the same skillet, sauté mushrooms and onion until softened.
4. Add flour and cook for 1 minute.
5. Stir in beef broth, sour cream, and Dijon mustard.
6. Simmer for 10-15 minutes until sauce thickens.
7. In a separate pan, cook egg noodles according to package instructions.
8. In a small saucepan, combine Saba vinegar, olive oil, and honey for vinaigrette.
9. Serve beef stroganoff with noodles and Saba vinaigrette.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.