In a large skillet, heat a tablespoon of oil over medium heat. Add the ground beef and use a wooden spoon to break it into small pieces. Cook for 5-7 minutes until the beef is browned and no longer pink, stirring frequently. Once cooked, drain any excess fat.

With the beef still in the skillet, add the diced onion, cooking for about 4 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for an additional minute.

Stir in the tomato paste and let it cook for 1 minute. Sprinkle in the flour to thicken the mixture and toss everything to coat well. Gradually add the beef broth while whisking continuously until the sauce is smooth.

Season your mixture with thyme, paprika, salt, and pepper to taste. Bring it to a gentle simmer for 8-10 minutes, stirring occasionally.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the softened butter and blend until it resembles coarse crumbs. Pour in the milk and stir gently until a sticky dough forms.

Using a spoon, drop heaping tablespoons of the dumpling dough over the simmering beef mixture. Cover the skillet and let the dumplings steam for about 15 minutes.

After 15 minutes, carefully remove the lid and let the dish sit uncovered for an additional 5 minutes to firm up the dumplings.