Cut the bell pepper and onion into small cubes, the garlic into fine cubes or roughly chop. Remove the germ of the garlic beforehand - results in a less penetrating garlic taste in the mouth.
Sear the minced meat in a deep pan with 3/4 of the clarified butter so that it is well browned. Put the minced meat in a colander so that the fat drains off. Catch the fat.
Now put the rest of the clarified butter in the same pan and fry the bacon cubes until crispy brown. Add paprika and onion and sweat with it. If the fat is not enough for frying or if you like it, add the collected fat. Finally, add the fried minced meat, garlic, paprika pulp, smoked paprika powder, salt and sugar and sweat briefly - this increases the aroma of the individual ingredients. Reduce the heat and top up with the strained tomatoes. Add the bay leaves and mustard and let everything simmer for about 30 - 45 minutes. If necessary, add more water, although the sauce can be thick. Stir again and again (also on the bottom of the pan) to avoid burning.
After 30 - 45 minutes remove the bay leaves and add the pepper from the mill. Stir in briefly and serve.
Tips: Tastes very good with rice, French fries, boiled potatoes and pasta, but also bread and rolls.
The sauce isn`t spicy. If you like it, you can experiment with chillies. Raw spring onions as a topping are also recommended. It actually tastes like shashlik.