This article is from the Bulgaria FAQ, by Dragomir R. Radev firstname.lastname@example.org with numerous contributions by others.
Ingredients: 1kg veal, 4-5 onions, 1 carrots, 1/2 a celery, 1 spoonful tomato
paste, 1 spoonful flour, 1 tsp paprika, 1 cupful white wine, 1 bay leaf,
pepper, parsley, half a cupful sunflower oil, salt. Cut the deboned meat into
small pieces and fry in oil and some water together with the finely chopped
onions, celery and carrots. When tender add the tomato paste diluted with some
water, the flour and paprika. Pout over the wine and some water, add the bay
leaf and pepper and simmer on a low fire. Sprinkle with finely chopped parsley