1. Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

2. Reduce heat to medium. Add chopped onion and garlic. Cook for 3–4 minutes until softened.

3. Sprinkle in the flour and stir to coat the beef. Cook for 1–2 minutes to remove raw flour taste.

4. Gradually add beef broth while stirring. Add Worcestershire sauce, salt, pepper, paprika, and thyme. Let it simmer for 5 minutes until slightly thickened. Stir in frozen vegetables.

5. In a mixing bowl, combine flour, baking powder, and salt. Add cold butter and cut into the flour using a fork or fingers until crumbly.

6. Pour in buttermilk and stir gently until just combined. Fold in parsley (and cheese if using).

7. Drop spoonfuls of dumpling dough on top of the simmering beef mixture, leaving space between each one.

8. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15–18 minutes without lifting the lid.

9. Test a dumpling with a toothpick—if it comes out clean, they’re done. Let the dish sit uncovered for a few minutes before serving.