Cooking with Manuela: Involtini – Italian Stuffed Beef Rolls with Mushroom SauceDecember 7, 2020
post is sponsored by Unilever. The opinions and text are all mine.
your dinner special and full of flavor with these easy to make Italian beef
rolls stuffed with ham and cheese and cooked in a creamy mushroom sauce.
If you’d never tried making involtini before, this is your
chance. Imagine: extra thin beef steaks rolled up with tasty ham and melted
cheese, cooked in a creamy and savory mushroom sauce. So scrumptious
and so quick that I bet it will become a family favorite at your house
What I love the most about this recipe is that is ready in
less than 30 minutes which is a big plus when it comes to dinner preparation.
Also, you can really stuff the rolls with any of your favorites (a different
type of cheese, prosciutto or speck, sausage or other veggies), and they can be
cooked in a different sauce, like tomato sauce if you are not a fan of
mushrooms. Experimenting with ingredients and flavors is always the best part
To add extra flavor to my involtini, I add a light sprinkle
of Knorr® Granulated Beef Bouillon to the meat and mushrooms while cooking. Even a light
sprinkle makes such a difference in this recipe! You have to try it. Knorr®
bouillon is quite versatile and can be used to enhance the flavor of many
dishes. You can find Knorr® Granulated Beef Bouillon in the international/Hispanic
aisle at your local Jon’s Fresh Marketplace.
Please note, you can swap the beef with chicken or veal
scaloppine. Make sure to adjust cooking time if you are using chicken, and
double check that it’s fully cooked all the way inside the roll. Here is
the recipe for you.
In a large pan, heat the oil with
the crushed garlic. Add the sliced mushrooms and sauté for five minutes over
While the mushrooms are cooking,
prepare the roll ups.
On a cutting board, place the beef
slices. Cover with plastic wrap and pound to make it extra thin and even.
Top with one slice of ham and one of
Roll up on the longer side and
secure with a toothpick.
I’ve cut mine in half, so I used one
toothpick per piece.
Place the flour on a dish and drench
the rolls into the flour one at a time.
Add the rolls to the pan with the
mushrooms (seams down) and brown the meat on all sides over medium heat. It
should take about 5 to 10 minutes.
Sprinkle with a tablespoon of Knorr®
Granulated Beef Bouillon and drizzle with the white wine and water.
Let the wine evaporate, lower to medium-low heat, cover the
pan and cook for another 5 to 10 minutes until ready, turning the rolls half-way.
Add a little more water if needed. You want to end up with a nice dense sauce
to serve with the rolls. Adjust with salt and pepper if needed. And serve hot