By Keith Floyd
Roll the meat in the cornflour, which you have seasoned with some salt and pepper. Heat the oil in a large frying pan and add the meat, a handful at a time, so that it browns. Lift it out with a draining spoon and pop it into a flameproof casserole.
In the same oil sauté the onion for about 3-4 minutes, until it is transparent. Tip in the tomatoes and wine (or sherry), then a splash of