How to make
Cut the meat into portioned pieces of 1 oz (30 g), add salt, sprinkle with some of the black pepper and allspice (coarsely ground or crushed) and lightly fry in oil. In the same oil, after removing the meat, stew the finely chopped onion, and add a little broth. When the onions become tender, put the diluted tomato paste in.
Stew the mixture until mostly oil remains, and then sprinkle it with paprika, stir and dilute it with hot broth or water. Put the meat back in the sauce and add and the remaining black pepper (grains).
Cap the dish with a lid and leave on low heat for the meat to soften. 10 to 15 minutes before removing from the heat, sprinkle the dish with baked flour and fried fresh butter.
Cover with a lid and leave it to simmer until the sauce thickens. Top the dish with finely chopped parsley. Serve with boiled rice or other garnish.
