Meat in Raspberry Sauce with Mashed Potatoes and Vegetables

1.Season the meat with salt and pepper.

2.Heat the vegetable oil in a large skillet over medium heat. Add the meat and cook until browned on all sides, about 5 minutes.

3.Remove the meat from the skillet and set aside.

4.In the same skillet, add the raspberries, honey, and balsamic vinegar. Cook over medium heat until the raspberries break down and the sauce thickens, about 5 minutes.

5.Return the meat to the skillet and stir to coat it in the raspberry sauce. Simmer for another 10 minutes, or until the meat is cooked through.

6.Meanwhile, prepare the mashed potatoes. Boil the diced potatoes in a pot of salted water until tender. Drain and return to the pot.

7.Add the milk and butter to the pot of potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

8.In a separate skillet, heat the olive oil over medium heat. Add the carrots, zucchini, green beans, and broccoli. Sauté until tender-crisp, about 5 minutes. Season with salt and pepper to taste.

9.Serve the meat in raspberry sauce over a bed of mashed potatoes, with the sautéed vegetables on the side.