FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, blanching and partial straining, carrots blanching and cutting, turnip cutting and blanching, parsley greens cutting and freezing, fresh green peas freezing, the listed components mixing with tomato paste, salt, black hot pepper, thyme and laurel leaf, beef fillet cutting, mealing in wheat flour and frying in vegetable oil, beef fillet, the produced mixture and dry white wine packing, sealing and sterilisation. Additionally one uses in the sauce composition ground pumpkin seeds extraction cake that is preliminarily poured with dry white wine and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef fillet - 429.6; vegetable oil - 7.7; bulb onions - 351.8-356,3; carrots - 48.3-49.5; green peas - 93.3; turnip - 24.7; parsley greens - 3.2; wheat flour - 5.2; pumpkin seeds extraction cake - 9.3; tomato paste in conversion to 30% dry substances content - 5.7; salt - 12; black hot pepper - 0.86; thyme - 0.86; laurel leaf - 0.02; white dry wine till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
