For the meat cut into small pieces, salt, pepper and fry in oil. Remove from the pan.
Fry finely chopped onion in the frying residue until golden brown. Briefly fry tomato paste, deglaze with some soup, season and bring to the boil.
Add meat again, if necessary add more soup and steam for about 1 hour. Sauté finely chopped onion, peppers cut into strips and finely diced carrots in oil. Add salt, pepper, 2 tablespoons of water and stew briefly, season to taste.
Add the vegetables and the chopped parsley to the meat and let it marinate. Serve the cut meat with the paprika vegetables.