Julienne contra fillets into thin long strips. Keep them waiting out of the fridge until the time you use.
Boil 1 liter of water for potatoes.
Peel the potatoes and divide them to 4. Wash to take out the starch. Take the potatoes into the boiling water and boil until it is completely tender. (It will take about 15-20 min.)
After the potatoes are boiled, drain the water. Add butter and milk on it. Crush the potatoes with a fork or potato masher and mix them with milk and butter. Cook in low heat, stirring for 3-4 minutes. Adjust salt – pepper. (You can keep cooking time longer on low heat if you want it to have a thicker consistency.)
Chop the onion thinly into half moon shape.
Cut carrot and pumpkin diagonally into thin long pieces.
Clean the mushrooms and chop them randomly.
Get a pan on the stove. When the pan is warm on medium heat, add 1 tablespoon of olive oil and start to sautée contra fillet stripes.
First, sauté for 1-2 minutes on high heat, then 2-3 minutes on medium heat. Stir each side to get color. Add a pinch of salt – pepper.
Take aside sautéed meat and add the onions to the same pan.
Mix and sauté for 2 minutes on high heat. Then add carrots and sauté for 2 minutes on medium heat. Add zucchinis to the pan and sauté for another 1 minute. Finally add the mushrooms and cook all the vegetables for 3 minutes.
Get the meat back into the pan with the vegetables. Cook for 2-3 minutes by mixing.
Take Sautéed Contra Fillet & Winter Veggies with Mashed Potato to the plates and serve.