Peel or clean and wash the vegetables. Cut carrots into slices, cabbage into strips. Peel and chop onions. Heat butter. Sauté onions and vegetables. Season with salt and pepper.
Pour in about 100 ml of water and bring to the boil. Steam covered for about 10 minutes.
Preheat the grill of the oven. Dab meat dry and cut it into about 12 medallions. Heat oil in a pan. Fry the medallions for about 2 minutes on each side. Season with salt and pepper.
Take it out. Bring cream and 100 ml water to the boil in hot frying fat. Melt the gorgonzola in it. Season with salt and pepper.
Arrange the vegetables and medallions in a casserole dish. Pour gorgonzola cream over it and sprinkle with Gouda. Gratinate under the hot grill for about 5 minutes. Serve with a hearty farmhouse bread.