FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 41.5; garlic - 8.2-8.6; potatoes - 200.2-211.1; benincasa - 215.9; green peas - 174.1; pumpkin seeds extraction cake - 12; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
