FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, listed components mixing with preserved green peas to produce garnish, chopping beef and pork fat and mixing with part of milk, part of salt and black hot pepper to produce minced meat, minced meat moulding and frying in melted butter to produce beefsteaks. Then wheat flour browning in melted butter and mixing with the remaining milk is performed, with bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves using of non-traditional vegetal raw materials without alteration of target product organoleptic properties.
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