In a large skillet over medium heat, add the ground beef and cook until it's no longer pink, about 5-7 minutes. Drain any excess fat, leaving about a tablespoon for flavor.

Add the diced onion to the skillet and sauté for approximately 4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute.

Stir in the tomato paste and cook for one minute. Gradually sprinkle flour over the mixture, stirring to eliminate lumps. Slowly pour in the beef broth while whisking.

Add thyme, paprika, salt, and pepper to the beef mixture, stirring well. Allow to simmer for 8-10 minutes over low-medium heat until thickened.

In a medium bowl, whisk together flour, baking powder, and a pinch of salt for the dumplings. Cut in the softened butter until it resembles coarse crumbs. Gradually add milk and mix until just combined.

Spoon heaping tablespoons of dumpling dough over the beef mixture. Cover the skillet with a lid and reduce heat to low. Steam for 15 minutes without lifting the lid.

After steaming, uncover the skillet and let rest for 5 minutes. Serve in bowls and enjoy!