In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it into smaller pieces.

Add the diced onion and sauté for about 4 minutes until soft. Then, add the minced garlic and cook for another minute.

Stir in the tomato paste and cook for about a minute. Sprinkle flour over the mixture, stir well, and slowly pour in beef broth while stirring to prevent lumps. Add thyme, paprika, salt, and pepper, and let simmer for 8-10 minutes until thickened.

In a medium bowl, whisk together the flour, baking powder, and salt. Add the softened butter and work into the flour until crumbly. Stir in the milk until a cohesive dough forms.

Drop heaping tablespoons of dumpling dough onto the surface of the beef mixture. Cover the skillet with a lid and reduce heat to low.

Let the dumplings steam undisturbed for about 15 minutes. Do not lift the lid during this time.

After 15 minutes, remove from heat and let sit uncovered for another 5 minutes before serving. Serve hot with portions of beef mixture and dumplings.