German Veal/Beef Rouladen

German Veal/Beef Rouladen          10 Portions:

Ingredients:
10 servings of mashed potatoes or, spaetzle

1 kg. of beef or, veal, long but thin cut (approx. 6/10")
250 gm. of dill pickle, cut lengthwise (cut in 4 for a medium size)
100 gm. of onions, wedges
1/2 cup of (fresh) dill leaves
1 cup of red pepper, thin wedges
2 tea spoon of (fresh) rosemary leaves, chopped
10 garlic cloves, smashed
1/2 cup of french dijon mustard
1 cup of rose or, white wine
75 ml. of olive oil.
salt-pepper

Method:
First, place those meat slices on a cutting board. Lightly spread some mustard. Sprinkle some salt-pepper. Put those pickles in one side of the meat, preferably closer to your end. Put the onions, dill, red pepper, rosemary & cloves on top of the pickles. Start rolling. Then, in a saute pan take the oil, make sure it's on low-medium heat. Put those rolled meat in the oil. Cook it on medium hear for 1 min. Add the wine. Make sure you stay away from the fire, otherwise it might cause an accident if you are too close when the wine will make a flambe. Now, after 30 sec. turn it over and continue cooking for about 2 more min. or, till you see it's cooked to your point of desire. Serve hot with the pasta {spaetzle}  or, the mashed potatoes. Drizzle some of the pan juice on top of the meat. Excellent!