Creamy meat stew

Heat 30 ml of the oil in a saucepan over a high heat and brown the meat in batches, adding more oil as needed.
Remove from the pan and set aside.
Add the remaining oil and cook the onions over a medium heat until golden.
Add the garlic and stir for 30 seconds.
Add the wine and bring to the boil.
Simmer for five minutes.
Return the meat to the saucepan and stir in half the sour cream.
Simmer for five minutes.
Mix the cornflour with a little water and add to the stew.
Stir until slightly thickened.
Season to taste with salt and freshly ground black pepper.
Serve topped with an extra dollop of cream and a sprinkle of parsley.