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Involtini of Beef Recipe

Involtini of Beef

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Average Rating:

Total Reviews: 67

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  • on March 31, 2011

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    Great dish - will make again and again! My husband loved it! I didn't have any wine and so used beef broth and think it was perfectly complimentary. Also, used a little bacon since I didn't have any other smoked meat on hand. LOVE it!

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  • on October 16, 2010

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    This dish has an amazing flavor, unlike anything I've had before. I was looking for something different and this fit the bill. My family loved it and the leftovers didn't last long. I'm a bit cheap when it comes to ingredients, so I didn't add the prosciutto, but I followed the rest of the recipe as written and it was awesome. One piece of advice, don't whimp out on the pounding of the steak. If you don't pound it thin enough it will be tough.

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  • on February 17, 2010

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    I discovered Giada De Laurentiis recently through a mention of her in a biographical item about her grandmother, the splendid Italian actress Silvana Mangano. Last night I decided to make a beef recipe, to complement a bottle of fine red wine that a friend told me she was bringing to dinner. Everything turned out splendidly. We started with a shrimp risotto, and followed with these marvelous involtini in their tasty sauce. Fortunately I had a large stick of fresh French bread in the house, because my guests demanded to soak up the remaining sauce with pieces of bread.

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  • on December 09, 2009

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    This beef is great and easy to make!

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  • on December 03, 2009

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    I have made this several times over the last couple of years and it ia always a hit.

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  • on April 12, 2008

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    This dish is sooo yummy!!! Easy to make and very tasty. One of my favorite dishes.

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  • on February 28, 2008

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    I've made this several times and it never fails to disappoint. When I'm feeling lazy, I'll just make one or two larger beef rolls, and I always toss the leftover carrot/onion mixture back into the sauce for some extra veggies. This is so, so good--thank you, Giada!

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  • on February 16, 2008

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    I've made this a few of times now with great success. I use cube steak pounded flat and sometimes add chopped spinach or broccoli to the filling. I agree with the other reviewers that it is better with the red wine than with white and I usually skip the peas.

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  • on October 16, 2007

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    all flavors are evident in this recipe. great for guests. thanks giada!!!

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  • on June 16, 2007

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    It sounds good but without the picture it might be bad.

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