Cut the meat into medium-sized, approximately identical pieces and braise them in the olive oil.
Peel the onions and cut them with the mushrooms into crescents.
Peel 2 tomatoes, clean the peppers, cut them into small pieces.
Fry the meat to a golden brown color, while stirring periodically, then add the mushrooms and peppers and fry another 5 min.
Take the meat out. Braise the onions until golden in the fat released from the meat in the same container, put the meat back in, add the tomatoes, smoked paprika, bay leaf, salt and black pepper. Stir and cook on medium heat for a few min.
Mix together the wine and tomato paste in a jar, close it with its cap and shake - to easily mix together both ingredients. Pour it into the dish, add the broth, stir and put a lid on.
Saute for 40 min. on medium heat.
Stir periodically so it doesn't stick to the bottom.
Cook until the liquid evaporates, then sprinkle with thyme and parsley at the end.
Served with baked bread and a glass of wine.