Cut the meat into 1 oz (30 g) pieces. Sprinkle with the salt, ground black pepper. Add the chopped onions. Heat the oil and put the meat pieces in it.
Cook until the water is reduced. Add the paprika, diluted tomato paste and half the wine.
Saute on low heat until it's left in just oil. Pour on a little hot broth or water. Once the meat softens, pour in the remaining wine, bay leaf, black pepper grains and the flour, braised in the butter.
Put the pot in a preheated 356°F (180 °C) and cook until the meat is fully ready.
Serve with rice, sauteed in butter.