In a large bowl, mix breadcrumbs and the milk/water. Stir to moisten. Add the remaining stuffing ingredients and mix well.
Lay a slice of prosciutto on the top of each steak. Place about 1/4 cup of the stuffing on top. Roll up tightly and secure with toothpicks.
Heat a large skillet over medium-high heat. Add the oil and the garlic and let the oil heat until it begins to shimmer.
Brown meat rolls on all sides; remove from pan.
Add the butter to the same pan, let it melt and then add the chopped mushrooms. Salute for about 5 minutes. Sprinkle flour on mushrooms and whisk to combine so there are no lumps. Slowly add the wine, whisking to make sure there’s no lumps and scraping up the browned bits from the bottom of the pan. Stir in the stock and the tomato paste.
Return meat rolls to the pan and bring it to a simmer. Cover and cook for about 10-15 minutes or until the meat is cooked through (165 degrees F on an instant-read thermometer).
You can make your own top round steaks by buying a top (or bottom) round, slicing it thinly and hammering with a meat mallet