Involtini - Italian Stuffed Beef Rolls with Mushroom Sauce

This post is sponsored by Unilever. The opinions and text are all mine.

Make 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 too. 

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 of cooking.

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. 

Buon appetito!

INGREDIENTS:

YIELD: 4 servings

1. • • 2 tablespoons olive oil
     • 2 garlic cloves, crushed
     • 12 oz. (340 gr) mushrooms, sliced
     • 1 tablespoon Knorr^® Granulated Beef Bouillon
     • 8 slices (about 1.5 lb., 680 gr) beef, sliced thin
     • 8 slices (6 oz., 170 gr) mozzarella (or other) cheese
     • 8 slices (8oz., 225 gr) ham or prosciutto 
     • about 1/3 cup (40 gr) flour
     • 1/2 cup (120 ml) dry white wine
     • about 1/4 cup (60 ml) water
     • salt and pepper to taste 
     • fresh parsley, optional

PREPARATION:

TIME: 30 minutes

In a large pan, heat the oil with the crushed garlic. Add the sliced mushrooms and sauté for five minutes over medium heat.

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 cheese.

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 and melty!