Smoky Paprika Infusion Mushawa with Beef and Dill

Method

1. Before adding beef, mix smoked paprika, garlic powder, and tomato paste into the oil. Proceed with the recipe as instructed.
2. Heat oil in a pot. Add onion and garlic, sauté until soft.
3. Add beef, potatoes, carrot, and water. Bring to a boil, then simmer for 1 hour.
4. Stir in dill and season with salt. Cook for 5 more minutes.
5. Serve warm with a squeeze of lemon if desired.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.