Boil the meat until ready in salted water, take it out, strain the broth.
Saute the finely chopped onion heads in the oil and margarine.
Once they turn glassy, add the flour and stir until golden.
Add the paprika, tomatoes and pour on the strained broth.
Once boiling add the green onions that you've cut into 1″ (2.5 cm)-long pieces.
Once the green onions soften, add the all purpose spice, black pepper and boiled meat.
Let it simmer a bit more, sprinkle with parsley and salt to taste.