Ostrich Goulash with sweet and sour sauce

Ingredients:

Ostrich Goulash 600 - 800 gr. Capsicums (red, yellow, green peppers) 150 gr. Finely chopped onion 100 gr. Can Pineapple rings 300 gr. Brandy 50 ml Red wine 50 ml Olive oil 100 ml Flour 200 gr. Noodles 300 gr. Fresh ginger finely chopped 30 gr. Finely chopped garlic 1-2 clothes Salt, Peppers

Coat the meat with flour. Saute the meat in olive oil in the frying pan. Add the capsicums diced (2cm). Add the onion, the garlic and the ginger and fry them gently. Add the brandy and allow the flame to burn for a few seconds and then pour in the white wine. Add the pineapple juice, simmer in low heat and stir occasionally until the sauce thickens. When the sauce is ready add the diced pineapple (2cm) and simmer for 1-2 minutes. Served with noodles.