FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and part of bulb onions, 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, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef - 234.7-241.6 raw beef tallow - 29.8 melted fat - 21 fresh white cabbages - 612.5 carrots - 16.7-17.1 parsley roots - 4.5-4.6 bulb onions - 12-12.2 wheat bread - 46.7 wheat crumbs - 13.3 pumpkin seeds extraction cake - 35, water - 69.3 tomato paste in conversion to 30% dry substances content - 11.1, sugar - 4.2, 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 target product adhesion to container walls.Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов, замачивание в питьевой воде и куттерование пшеничного хлеба, куттерование говядины, говяжьего жира-сырца и части репчатого лука, смешивание перечисленных компонентов с частью соли и частью перца черного горького с получением фарша, его формование, панирование в пшеничных сухарях и обжаривание в топленом жире с получением котлет, шинковку и замораживание свежей б
