In a large skillet or Dutch oven, melt 2 tbsp of butter over medium heat.

Add the chopped onion and sauté for about 3 minutes, until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the chipped beef, stirring occasionally, and let it lightly crisp for 2 minutes to enhance its smoky, salty depth.

Add the diced potatoes to the skillet, stirring them with the beef mixture.

Pour in 2 cups of beef broth and bring to a gentle simmer. Let the potatoes cook for about 10-12 minutes, or until fork-tender.

Reduce heat to low and stir in 1 cup of milk or heavy cream, allowing it to meld into a creamy, flavorful base.

In a mixing bowl, whisk together 1 cup flour, 1 tsp baking powder, and ¼ tsp salt.

Add ½ cup milk and 1 tbsp melted butter, stirring until a soft dough forms.

Using a spoon, drop small portions of the dough directly into the simmering skillet, ensuring they’re evenly spaced.

Cover the skillet and let the dumplings steam-cook for 10-12 minutes until they are fluffy and fully cooked through.

Stir gently, taste, and adjust seasoning with black pepper and salt if needed.

Garnish with fresh parsley for color and freshness.

Serve warm with a side of crusty bread or a crisp salad for a complete meal.