For the Roulades
Salt and pepper the beef roulades on both sides. Brush the top side of each roulade with a thin layer of mustard. Set aside.
For the Filling
In a large skillet, heat the olive oil on medium high heat. Add onions, cook until translucent (10 minutes). Remove from heat. Let cool and stir in parsley and pickles. Spread a heaping tablespoonful of filling on the top of each roulade. Leave a half inch margin on the right and left sides and about a one inch space on the roulade end furthest away from you without filling. Roll the roulade away from you and secure with toothpicks. Repeat with all the roulades.
In large heavy bottomed skillet, heat oil over medium high heat until hot. Brown the roulades on all sides, turning as necessary (8 minutes). Lower heat to medium. Add broth, bring to a boil. Lower heat to a simmer. Let roulades simmer until tender (1 1/2 hours).
For the Gravy
Strain the roulade cooking mixture. Return the liquid to the skillet. Boil over high heat. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the roulades to the skillet and warm through. Serve.