In a large skillet over medium heat, add the ground beef and cook until browned, breaking apart as it cooks (about 5-7 minutes). Drain any excess fat.

Toss in the diced onion and sauté until translucent, about 4 minutes. Then, stir in the minced garlic and continue to cook for an additional minute.

Mix in the tomato paste and sprinkle the flour over the beef. Gradually pour in the beef broth while stirring to prevent lumps. Season with thyme, paprika, salt, and pepper; let simmer for 8-10 minutes until thickened.

In a medium bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add milk until just combined.

Drop spoonfuls of the dumpling mixture onto the simmering beef mixture. Cover and reduce heat to low. Steam for 15 minutes without lifting the lid.

Let the dumplings rest for 5 minutes before serving hot, ladled with the savory beef mixture.