I tried this recipe and I have the following tips to make it better: I marinated the beef in little olive oil, vinegar, salt and pepper for 36 hours before cooking. I fried the beef in a skillet on all sides until they were brown. This seals the meat and preserves the flavor inside. To prevent the pastry from falling away from the meat, dry the meat well with paper towel to get rid of most of the surface liquids that would prevent the pastry from sticking to it. I omitted the liver and the onions and used 2 tbs of fresh parsley with the mushrooms.

Reviewed On: Feb. 12, 2012

I made a batch and it was so delicious. I used low fat cream cheese and it didnt take out any of the good flavor of the cheesecake. I will try it again.

Reviewed On: Feb. 9, 2012

I always get compliments for this recipe. I just wish they sell low fat condensed milk in the area where i live just to reduce the calories intake a bit.

Reviewed On: Feb. 9, 2012