In a large, heavy skillet, heat over medium heat and add the ground beef. Cook, stirring frequently for about 6-8 minutes, until the beef is browned and no longer pink, breaking it into crumbles as it cooks.

Add the diced onion to the skillet, sautéing for about 4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and continue cooking for another minute.

Mix in the tomato paste until well blended, then sprinkle with flour to coat the beef. Gradually pour in the beef broth while stirring to avoid any lumps. Add thyme, paprika, and season with salt and pepper to taste. Let the sauce simmer for 8-10 minutes until it thickens slightly.

In a medium bowl, whisk together the flour, baking powder, and salt. Incorporate the softened butter until the mixture resembles coarse crumbs. Gradually add milk, stirring gently until a soft dough forms.

Using a spoon, drop tablespoons of the dumpling dough evenly over the simmering beef mixture in the skillet. Ensure each dumpling has some space to expand, then cover the skillet with a lid.

Allow the dumplings to steam for 15 minutes without lifting the lid. This is crucial for achieving fluffy dumplings.

After 15 minutes, remove the skillet from the heat and let it sit for 5 minutes, with the lid still on. Serve hot in bowls.