Advantages and features at a glance

• Origin: Pomerania, EU-certified cattle farming
• Cutting: Shoulder and calf, hand-diced (30–35 mm)
• Maturation: At least 10 days of wet ripening for a juicy, tender texture
• Packaging: vacuum packed
• Ideal for: Braised dishes, classic goulash, meal prep and festive cuisine
• Palate: strong, aromatic, with a fine fiber structure and creamy sauce
• Preparation: perfect for slow braising or sous-vide cooking
• Suggestion: with onions, peppers and marjoram for classic beef goulash

Tradition meets tenderness – the secret of authentic beef goulash

A good beef goulash starts with choosing the right cut. Shoulder and shank contain just the right amount of connective tissue to transform into soft gelatin during long braising – this makes the sauce velvety and the meat incomparably tender. Butcher & Chef relies on controlled aging: at least ten days vacuum-packed to optimally develop flavor and texture. Afterward, the meat is cut across the grain into uniform cubes so that every piece becomes tender at the same time.

The cattle come from the Pomerania region, an area known for its cool summers, salty air, and extensive pastures. Here, the animals grow up according to their natural rhythms – grazing on grass in the summer and regional grain in the winter. Short transport routes to the slaughterhouse ensure freshness and gentle processing. This traditional approach is the basis for the honest, rich flavor of our Pomeranian beef goulash.

Here's how to make your perfect braised dish

Sear the beef goulash in batches over high heat until golden brown. Cast iron or stainless steel is best for this. Then add finely diced onions, bell peppers, and a dollop of tomato paste – caramelize briefly, then deglaze with beef stock and a splash of red wine. Simmer gently for two to three hours over low heat or 45 minutes in a pressure cooker. For those with patience, cook the meat sous-vide at 68°C for 18 to 24 hours – this will make it exceptionally tender and flavorful.

Serve your beef stew with spaetzle, mashed potatoes, or bread dumplings. A dollop of sour cream or chopped parsley adds a touch of freshness. A robust red wine like Blaufränkisch or Rioja Crianza, or a malty lager, pairs well with this dish. This Pomeranian beef goulash is more than just a meal – it's an invitation to savor the art of slow cooking.

And because good meat deserves appreciation, our goulash is delivered vacuum-packed – this preserves the juices, prevents oxidation, and extends its shelf life. Fresh products keep for up to twelve days refrigerated and for several months frozen. This way, you always have the best quality on hand – whenever you fancy a hearty braised dish.

Order now and experience the aroma of Pomerania

Whether for Sunday lunch, a family celebration, or meal prep: With the Pomeranian beef goulash from Fleischer & Koch, every dish is a guaranteed success. Experience authentic meat enjoyment with provenance and craftsmanship – tender, juicy, and full of flavor. Order now and bring the essence of true braising tradition straight to your door.

Your questions about the product and our answers

What cuts of beef make up your goulash?

Our Pomeranian beef goulash is traditionally cut from the shoulder and shank – both cuts known for their high content of collagenous connective tissue. During the long braising process, this collagen transforms into gelatin, making the meat wonderfully tender. Shoulder meat provides juicy, lightly marbled pieces with a robust flavor, while the shank contributes a particularly rich texture. This combination ensures a perfect balance of juiciness and sauce consistency. Important: We cut across the grain so that the meat doesn't shred during braising, but becomes evenly tender.

How long should beef goulash simmer to become tender?

The ideal braising time depends on the method. Traditionally, in a pot or Dutch oven, the meat should simmer gently over low heat for about two to three hours – not boil, otherwise it will shrink. In a pressure cooker, around 45 minutes is sufficient. Sous-vide cooking yields the most tender result: at 68 to 70 degrees Celsius for 18 to 24 hours. It's important that the goulash is braised slowly so that the connective tissue has time to convert into gelatin. This creates the typical, rich sauce that characterizes a good beef braise. In short: patience pays off – and the result tastes like pure comfort food.

Is the goulash lean or slightly marbled – which is better?

Both have their appeal, but our beef goulash strikes the perfect balance: lean enough to be a light and satisfying dish, yet with fine veins of fat that melt during braising. This marbling contributes to the juiciness and gives the dish depth. Meat that is too lean often remains dry, while meat that is too fatty can feel heavy – our cut is ideal for a harmonious, well-rounded flavor. Especially when braising in wine or broth, the moderate fat content ensures a smooth texture and a velvety sauce. Thus, every piece becomes a moment of pure enjoyment, showcasing texture, aroma, and artisanal quality.