Brown the ground beef in a large skillet over medium heat until it is browned and no longer pink, breaking it up with a wooden spoon. If using leaner beef, drain the excess fat.

Add the diced onion to the skillet and sauté until soft, for about 4 minutes. Stir in the minced garlic and cook for an additional minute.

Mix in the tomato paste and cook for another minute. Sprinkle flour over the beef mixture and stir to coat evenly.

Gradually pour in the beef broth while stirring to prevent lumps from forming. Add dried thyme, paprika, salt, and pepper. Simmer for 8 to 10 minutes until it thickens into a gravy.

In a separate bowl, whisk together flour, baking powder, and salt. Add softened butter and work into the flour until the mixture resembles coarse crumbs.

Slowly stir in the milk until the dough comes together smoothly.

Drop large tablespoons of the dumpling dough onto the beef mixture, aiming for 6 to 8 dumplings to cover the top evenly.

Cover the skillet with a lid and reduce heat to low, allowing the dumplings to steam for 15 minutes without lifting the lid.

Check the dumplings for doneness. Allow the dish to sit uncovered for an additional 5 minutes.

Serve hot by scooping generous portions of beef and dumplings into bowls.