Ingredients:

Main:

• 2 lbs elk tenderloin (or beef tenderloin), sliced into thin strips

• 2 tbsp sunflower oil or unsalted butter

• 1 large yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1½ cups wild mushrooms (chanterelles, porcini, or cremini), cleaned and sliced

• ½ cup beef or game broth

• 1 tsp Dijon mustard

• ½ tsp smoked paprika

• ½ tsp ground black pepper

• 1 tsp sea salt

• 1 cup sour cream (or Russian-style smetana)

• 2 tbsp cranberry preserve or fresh crushed cranberries

• 1 tbsp chopped fresh dill (plus extra for garnish)

Optional Side (serve with):

• Buttered egg noodles or buckwheat kasha

• Pickled vegetables or gherkins on the side

Instructions:

1. Preheat the Jumbo Skillet on medium heat using the oil core technology for even cooking.

2. Sear the Meat:
   Add sunflower oil and sear elk strips in batches until browned (about 2 minutes per side). Remove and set aside.

3. Sauté the Aromatics:
   In the same skillet, add a touch more oil if needed. Sauté the onions until soft and golden (4–5 minutes). Add garlic and mushrooms, and cook until mushrooms are browned and aromatic (6–8 minutes).

4. Deglaze & Simmer:
   Pour in the broth and stir in mustard, paprika, pepper, and salt. Scrape the skillet base for flavor. Let it simmer for 3–5 minutes to reduce slightly.

5. Creamy Finish:
   Reduce heat to low. Stir in the sour cream and cranberry preserve until smooth. Return elk strips to the skillet and coat well. Let everything warm through together (about 3–5 minutes). Do not boil to prevent curdling.

6. Final Touch:
   Sprinkle with fresh dill. Taste and adjust salt or cranberries for balance.