FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, bone broth, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, beef cutting and frying in melted fat, beef and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce the manufactured product adhesion to container walls.
