Cut meat into 1 inch squares. Put in shallow pan. Cover and cook slowly on low fire until it starts frying by itself. Stir a few times while cooking. When the meat has browned add the tomatoes, cover and cook 15 minutes more. Then gather the meat in the center of the pan; add the chopped parsley and scallions all around it; place back the cover; take off the fire, and let the greens get warm from the heat of the meat. Serve with pilaf. Serves 4.