FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef cutting and mincing, its mixing with salt to produce mince, the mince moulding, mealing in rusk and frying in melted fat to produce roast beefs, carrots, bulb onions cutting, sauteing in melted fat to produce garnish, mixing sunflower flour, tomato paste, bone broth, sugar, salt, black hot pepper and laurel leaf, cooking the mixture (while continuously stirred) to produce a sauce, packing the roast beefs, garnish and sauce, their sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
