Cut the meat into cubes and fry in half fat. Onions and garlic are finely chopped and fry in the remaining oil until golden yellow. To the meat add the tomato puree and season with salt and pepper. Make up with water (or broth) until the meat is covered and left to stew until soft. To meat dumplings served with flour. Dumplings: in 1 and 1/4 cup (250 ml) of water is boiled with salt and margarine. It is poured onto the dry powder and stirred until separated from the bottom of the pot as a big ball. Remove the pan from the heat and doughy mass is mixed with eggs and chopped parsley. With dipped in cold water a tablespoon of the mixture scoop the dough balls, which are shaped dumplings. Boil in salted water over low heat.