How to cook
Cut the leg, topside, or shoulder meat into pieces of about 1 oz (30 g) and fry them in some of the oil. In the same oil, after removing the meat, sauté the chopped onions until tender.
Add the diluted tomato paste. Stir the mixture and sauté until it remains mostly in oil. Add paprika.
Return the fried meat and pour water over it. Crush the broth cube in the dish and add half of the wine. Close tightly with a lid and saute on medium heat until softened a bit. Add the chives, previously sautéed in the remaining oil until softened, then the peeled and chopped red tomatoes, savory and the remaining wine.
A few minutes before removing from the stove, sprinkle the dish with baked flour and fried fresh butter. Shake and allow it to simmer until the fat comes to the surface. If desired, sprinkle the ready dish with finely chopped parsley.