Cut the meat into small bites. Then do the same with the onions, mushrooms and tomatoes, but they must be cut into small pieces. Pour into a deep dish to be more comfortable when browning. Meanwhile, cook the potatoes being cut into small cubes. Once the onions start to acquire a golden color add and potatoes with paprika, white wine and salt. Leave the mixture on the stove for ten minutes. Then pour the soup in Jena glass or if you have a large earthen vessel. Court was capped and put in preheated oven. Leave for about 40-50 minutes at 180 C. Once removed, a soup is made by topping a simple moussaka - milk, egg and flour in the mix also added a pinch of salt. Bake approximately 10-15 minutes.