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1
Preheat oven to 325 degrees F (165 degrees C).
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2
Heat 1 tablespoon butter over medium heat in a large frying pan; stir in 1 onion and saute until softened, about 5 minutes.
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3
Set aside to cool slightly.
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4
Stir pork, ground beef, bread crumbs, salt, and pepper together in a bowl; stir in onion.
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5
Pour beaten eggs over meat mixture; mix with your hands until well combined.
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6
Spread about 1 1/2 tablespoons of meat mixture onto each beef slice; top each with one pickle quarter.
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7
Roll beef slices around filling; secure each roll with a toothpick.
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8
Heat 2 tablespoons butter in the same frying pan; place rolls into pan and brown on all sides, about 10 minutes.
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9
Remove rolls; place in a single layer in a roasting pan.
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10
Heat remaining 2 tablespoons butter in the same frying pan over medium heat; cook and stir remaining onion, celery, carrots, and garlic until vegetables are soft, about 10 minutes.
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11
Stir in 3 cups water, tomato paste, sherry, bouillon granules, and bay leaf; bring to a boil.
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12
Pour sauce over rolls in roasting pan.
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13
Bake in the preheated oven until tender, about 3 hours; remove from oven to turn rolls over halfway through the cooking time.
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14
Remove rolls to a heated platter.
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15
Place roasting pan with sauce on the stove; bring to a boil.
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16
Whisk cornstarch and 1/3 cup water together in a cup; slowly whisk cornstarch mixture into sauce until thickened, about 5 minutes.
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17
Drizzle some sauce over the rouladen; serve the remaining sauce in a gravy boat.
