This is a “modernized” version of an eighteenth century recipe.

2-pounds of Top Round beef steak, cut one half inch thick. (usually three steaks)
1-pound of ground pork (often called “sausage,” but not seasoned with sage)
2- egg yolks
3-strips of bacon
1-“box” of beef stock
12 ounces of red wine
1-cup mushrooms
1/2 large onion
3-tbs fresh parsley, chopped fine
Butter
Flour
Salt
Pepper
Nutmeg, ground

Pound the steaks a bit with a smooth faced kitchen hammer. Rub one side with lightly beaten egg yolk (one egg yolk is sufficient for three steaks.) Season generously with salt, black pepper, and ground nutmeg. Lay bacon strips on top of the steaks.
In a large bowl, put the ground pork, 1-egg yolk, the parsley, and about 3-tbs of very finely diced onion. Season well with salt, pepper, and nutmeg, and mix thoroughly with your hands. Put this mixture on top of the bacon, spread it out evenly, and press it down with either a large spoon, or your hand. There should be just enough of it.
Roll the steaks up as tight as you can, and tie off with kitchen string. Lightly coat all sides with flour.
Melt enough butter to cover the bottom of a large Dutch oven, and brown the steaks well on all sides. Turn down the heat, and add the beef stock, red wine, mushrooms, and the remainder of the onion, (coarsely chopped.)
Allow to simmer for about two hours, covered. Remove the steaks, and cover with foil. Wisk about 3-tablespoons of flour in just enough cold water to form a smooth slurry, and add to the liquid. Stir with a wisk until incorporated. Turn up the heat, and cook (stirring often) until it starts to thicken a little, about ten minutes. Add salt if necessary.
Cut the string off of the rolled steak, and slice. Serve with the gravy poured over the slices. Serve with mashed potatoes, with a generous amount of the gravy.