In a large skillet over medium heat, add the ground beef. Cook for about 6–8 minutes, breaking it into pieces until browned and no longer pink. Drain excess fat if necessary.

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

Sprinkle in tomato paste and flour, mixing to incorporate. Gradually pour in beef broth while stirring. Season with thyme, paprika, salt, and pepper. Let it simmer for 8–10 minutes until it thickens slightly.

In a mixing bowl, combine flour, baking powder, and a pinch of salt. Cut in butter until the mixture resembles coarse crumbs. Stir in cold milk until dough forms, being careful not to over-mix.

Drop dollops of dumpling dough on top of the simmering beef mixture. Cover with a lid and reduce heat to low, allowing dumplings to steam for about 15 minutes.

After 15 minutes, check that the dumplings are puffed and cooked through without lifting the lid during steaming.

Remove skillet from heat and let sit uncovered for 5 minutes. Serve generous portions with both beef and dumplings.