In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat and set aside.

In the same skillet, add a tablespoon of butter. Once melted, toss in the chopped onion and sauté for about 3 minutes. Add minced garlic, grated carrot, and diced bell pepper, cooking until softened, about another 3-4 minutes.

Mix in the tomato paste and pour in the vegetable broth, stirring to combine. Bring to a gentle boil.

Add the chopped cabbage, salt, black pepper, and ground paprika into the skillet. Cover and let simmer for 8-10 minutes, stirring occasionally, until tender.

Return the cooked beef to the skillet and add the cooked rice, stirring everything together until heated through, about 3-5 minutes.

Dish out onto plates, garnishing with fresh dill and a dollop of sour cream, if desired.