Stroganoff with pickled cucumbers and honey

Ingredients

• Adapted from Falling Cloudberries (Tessa Kiros)
• 1 tsp olive oil
• 1 tsp butter
• 2 small onions, diced
• 800g lean chuck steak, cut into cubes
• 3 tbsp honey
• salt and pepper to taste
• 2 tsp paprika
• 1 bayleaf
• 2 cups water
• 3 tbsp flour
• 120g pickled cucumbers, chopped
• 1/2 cup sour cream
• 250g dry tagliatelle

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Preparation

• 1. Heat oil and butter in a medium saucepan and saute onion until soft.
  2. Add meat, cooking until browned on all sides.
  3. Add honey, salt, pepper, paprika and bayleaf and transfer to an ovenproof dish. Pour water over, cover and bake for 2 hours at 180C.
  4. Meanwhile, cook the pasta in a large pot of boiling salted water, keep aside.
  5. Remove meat from oven, and mix flour to a paste with a ladleful or two of the meat's juices. Add to saucepan, along with meat. Add cucumbers and cook until slightly thickened. Stir sour cream through and serve atop a bed of tagliatelle.