Chop strips. The meat is washed and dried. Optional sprinkle with flour, so that it is pollinated by all parties. In a large saucepan heat the oil of the most severe degree. The pulp was divided into 5 portions, each of which is fried so that the cubes are pokafeneli on all sides. Each portion is removable with a slotted spoon, put it in a bowl and the oil is put next portion of meat. When fry and last portion, fried meat cubes return to the pan, along with their wards juice. Stir with a spatula being scraped resulting in browning deposits, so that the juice to become brown. Put the onions, salt, hot and sweet paprika. Mix well and put a lid. Kotlonat be reduced to moderate. Do not put water or other liquid. Every 5 minutes the mixture of onion and meat mix. After about 20 minutes onions settles half, then another 10 minutes onion juice is placed so that everything is covered with liquid. Kotlonat then be reduced to a very low level, as the dish to boil slightly. Boil quietly for another hour and a half. Garlic is compressed and added to the dish with parsley. Boil for 30 minutes. Throughout dish stir about 20 minutes. After the cooking time onions should be melted without residue and the sauce should be thick. If sauce thickens slightly earlier, the pipette little warm water, if after two and a half hours cooking the sauce is still rare, boil to thicken. This depends on the variety of onion, some are more juicy, others dry. Furthermore, by nabrashni meat sauce thickens more rapidly. * The dish is simple to prepare, I increased complexity only because of peeling the onion, which is a little fussy work. * The ratio of meat to the onion should be 1: 1, 5. A bowl of meat put a bowl and half chopped onion. This rule can be reduced or increased weight as needed. * The set weights are normal for 6 servings.