In a large skillet over medium heat, add the ground beef, breaking it into small pieces. Cook for 5–7 minutes until browned and no longer pink. Drain excess fat if necessary.

Add the diced onion to the skillet and sauté for about 4 minutes until it turns soft and translucent. Stir occasionally to prevent sticking. Then, add the minced garlic and cook for an additional minute.

Incorporate the tomato paste into the skillet, stirring it into the beef and onion mixture. Cook for about 1 minute, then sprinkle flour over the mixture and gradually whisk in the beef broth until well combined.

Add thyme, paprika, salt, and pepper to taste. Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally until the sauce thickens.

In a medium bowl, combine flour, baking powder, and salt. Work in the softened butter until the mixture resembles coarse crumbs. Gradually stir in the milk until just combined; avoid overmixing.

Spoon 6–8 dollops of the dumpling dough over the simmering beef mixture, ensuring they are spaced evenly. Cover tightly with a lid, reduce heat to low, and let them steam for 15 minutes untouched.

After 15 minutes, let the dish sit for 5 minutes without lifting the lid. Uncover to reveal your fluffy dumplings resting atop the beef mixture. Serve immediately.