For the beef cutlets, salt the cutlets a little on both sides and flour them well. Heat the oil in a wide, shallow pan and sear the cutlets on both sides, one after the other, and set aside on a plate.
Now pour about 300 ml of water into the empty pan and use a wooden spoon to loosen the roasting residue from the bottom of the pan. Add the bouillon cubes and mustard and mix well.
Return the cutlets to the pan and simmer over medium heat for about 40 minutes. Keep checking to see if some water should be added before it burns.
Serve the beef cutlets with pasta of choice and cranberries.