FIELD: food production technology.
SUBSTANCE: method is implemented by onions cutting and blanching, as well as its mixing with part of wheat flour, beef and pork cutting and chopping, garlic blanching and shredding. Beef, pork, garlic, part of sour-cream, table salt, drinking water, red pepper, paprika, caraway, sage, estragon, hot pepper, savory, basil and coriander to get mince. Mince is formed, coated with mixture of onions and wheat flour and fried in melted fat to get steaks. Potatoes cutting and frying in melting fat is performed, as well as carrot's cutting and browning in margarine. Green beans are cut and frozen, the rest of wheat flour is browned in melted butter. Potatoes, carrots, green beans, browned wheat flour, rest of sour-cream, sugar and salt are mixed without access of oxygen to get side dish. Steaks, side dish and melted fat are packed. Then hermetic sealing and sterilisation follow.
EFFECT: product of higher assimilability.
