In a large skillet, heat a drizzle of oil over medium heat and brown the ground beef for about 5–7 minutes, then drain excess fat, leaving approximately a tablespoon.

In the same skillet, add diced onion and sauté for about 4 minutes until softened. Stir in minced garlic and cook for an additional minute.

Stir in the tomato paste and cook for 1–2 minutes. Then sprinkle flour over the beef mixture and stir to combine.

Gradually pour in beef broth, stirring continuously. Add thyme, paprika, salt, and pepper, bringing the mixture to a simmer for 8–10 minutes.

In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until resembling coarse crumbs. Add milk slowly, mixing until a soft dough forms.

Drop spoonfuls of dumpling dough onto the simmering beef mixture. Cover with a lid and reduce heat to low. Steam for about 15 minutes.

After steaming, remove from heat and let sit covered for 5 minutes. Serve hot.