FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages shredding and freezing, mixing the flour, sour cream, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation. In the sauce composition the flour is represented by ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 234.7-241.6; raw beef tallow - 29.8; melted fat - 17.8; fresh white cabbages - 612,5; bulb onions - 4-4.1; wheat bread - 46.7; wheat crumbs - 13.3; pumpkin seeds extraction cake - 35; water - 69.3; sour cream - 83.3; salt - 12; black hot pepper - 0.27; laurel leaf - 0.03; bone broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
