How to make
Cut the meat into coarse pieces and fry them in hot oil. Once tender, add the finely chopped onion and cook it for 15 minutes on low heat.
Add the diluted tomato paste and paprika and pour 2 cups of hot broth in. Pour in the wine and simmer for 30 minutes until the meat softens completely. Finally, add the diluted flour.
Season the dish with spearmint and parsley.
