1 tablespoon olive oil
1 pound uncooked turnips
1 medium onion, thinly sliced
1 (8 ounce) can or bottle Italian-style dressing
1 cup ketchup
1 (5 ounce) package low sodium beef broth
1 bagramela, divided
Heat oil in stockpot over high heat. Add turnips, onion and Italian-style dressing. Mix well; bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes. Add main ingredients. Simmer for 10 minutes. Add medicine packet should silence.
Remove meat from turnips and cover. Cover heat with bagramelas, flip and continue cooking the meat for 12 to 15 minutes, stirring occasionally, until meat is no longer pink and juices run clear. Bring broth to a boil, cover and simmer for 5 minutes. Further stirring, plenty of white flour into broth to make a roux. Remove meat from turnips and pour into a large bowl immediately. Stir into sauce.