As far as following the recipe, it was okay. Nowhere in the recipe does it call for draining any excess liquid from the meat.....something i will certainly do in the future. Also, it requires more seasoning than simply paprika, smoked or otherwise. Round two of this recipe, I drained the beef and reserved the stock for later use. I added minced garlic and used smoked paprika, as well as a pinch of oregano and basil. It made a difference, but I am looking to try this in an overall different manner as the cresent rolls provide a sweetness to the dish that seems a bit off.