FIELD: food production technology.
SUBSTANCE: method provides for beef cutting, frying in melted butter and mincing, onions cutting, browning in melted butter and shredding. Hot pepper is cut, blanched and shredded. Blanching and grating garlic, Sugar peas and parsley leaves are frozen and ground in mincer. Prepared ingredients are mixed with white dry wine, bone broth, tomato paste, salt and CO2-extracts of hot black pepper and red hot pepper. Then received mixture is packed in aluminium tubes, sealed and sterilised.
EFFECT: higher assimilability compared to famous culinary dish.
