2 lbs. beef for K-Bobs
1 tbsp. oil
2 c. sliced carrots
1 1/2 c. turnips, cubed
1 c. sliced celery
1 c. sliced onion
4 c. water or beef broth
1 (6 oz.) can tomato paste
1 tbsp. salt
1 1/4 tsp. pepper
1 tbsp. sugar
1 tbsp. vinegar
2 c. beets, sliced
1 sm. head cabbage

In a 4 1/2 quart Dutch oven, brown beef in oil. Drain off excess. Add carrots, turnips, celery and onion.

Blend together the 4 cups water or broth with the tomato paste, salt, pepper and pour over the vegetables. Cover and bake at 350 degrees for 2 hours. Skim off fat.

Combine remaining cup water, sugar, vinegar and add to meat mixture. Add beets and push cabbage partially into liquid. Cover and bake an additional 1 1/2 hours more. Serve with sour cream. Serves 6.