In a large skillet, heat over medium heat, and add 1 pound of ground beef. Cook for about 5–7 minutes until browned, stirring occasionally to break it up. Drain excess fat and set beef aside.

In the same skillet, add 1 small diced onion and sauté for about 4 minutes until soft. Add 2 minced garlic cloves and cook for an additional minute until fragrant.

Stir in 1 tablespoon of tomato paste and 2 tablespoons of all-purpose flour, ensuring beef and onions are coated. Gradually pour in 1½ cups of beef broth, whisking to avoid lumps. Season with ½ teaspoon thyme, ½ teaspoon paprika, salt, and pepper.

Allow the mixture to simmer on medium-low for 8–10 minutes, stirring occasionally until sauce thickens. Stir in ½ cup frozen peas or mixed vegetables if desired.

In a separate bowl, mix 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Work in 1 tablespoon of softened butter until it resembles coarse crumbs. Gradually stir in ½ cup of milk until soft dough forms.

Spoon 6–8 dollops of the dumpling dough onto the beef mixture, ensuring they are evenly spaced. Cover and lower the heat to low, allowing dumplings to steam for about 15 minutes.

After 15 minutes, remove the lid to check; they should be puffed up and fluffy. Serve hot.

Let sit uncovered for 5 minutes before serving to settle.