Roast beef with mashed potatoes and winter vegetables

Peel the potatoes and cut into 4 equal pieces. Boil in water with salt in 20 min. Until done. Drain and collect a cup of cooking liquid.

Meanwhile, cut the onions into half rings. Slice the garlic.

Heat the butter in a frying pan for the gravy and fry the onions and half of the garlic for 10 minutes on medium heat. Change regularly. Add half way through the water.

Meanwhile, heat the oil in a stirring stir fry the rest of the garlic, thyme and green cabbage for 5 min.

Add the water, the mustard and 2/3 of the cranberries and stir-fry for another 5 minutes. Season with salt and pepper.

With the mashed potatoes, stamp the potatoes with the rest of the (olive) oil to a smooth puree and season with salt and pepper.

Add some of the absorbed cooking fluid if the puree is too dry.

Pour the gravy into a bowl and heat the rest of the butter in the frying pan. Fry the roast beef steaks in 2 parts for 2 minutes on a high heat. Turn halfway.

Serve directly with the gravy, mash and vegetables. Garnish with the rest of the cranberries.