In a large skillet over medium heat, add the ground beef and cook for about 6–8 minutes, breaking it up with a wooden spoon until browned and no longer pink. Drain any excess fat.

Add the diced onion and sauté for approximately 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Stir in the tomato paste, then sprinkle the all-purpose flour evenly over the contents, mixing thoroughly. Gradually pour in the beef broth, stirring consistently.

Allow the combined mixture to simmer for about 8–10 minutes over low heat, stirring occasionally until thickened.

In a mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Incorporate the softened butter until it resembles coarse crumbs. Pour in the milk and gently stir.

Drop heaping tablespoons of the dumpling dough on top of the simmering beef mixture, cover with a lid, and reduce the heat to low.

Let the dumplings steam without lifting the lid for about 15 minutes, allowing them to rise and become fluffy.

Remove the skillet from heat and let it sit uncovered for 5 minutes. Serve portions into bowls ensuring each has beef and dumplings.