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Hungarian Goulash – Diced Beef for Stewing, Chilled, Vacuum-Packed

Expiry time 14 days Approximate weight in 1 pc kg Price per 1kg € 15.00

Pick amount

The product can be purchased only in pieces.

1 gab € 7.50

2 gab € 15.00

3 gab € 22.51

4 gab € 30.01

5 gab € 37.51

The exact weight will be indicated on the invoice, which will be sent after the order is prepared.

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Hungarian Goulash – Carefully Selected Latvian Beef for Rich, Slow-Cooked Dishes

Carefully selected Latvian beef, diced into convenient pieces for traditional goulash and stews. A combination of Beef Neck and Hind Shank Meat provides rich beef flavour and excellent characteristics for slow cooking.

CEPLĪŠI M.S. Hungarian Goulash is a fresh, chilled beef product prepared for convenient use in home kitchens and professional food service. It combines two cuts particularly well suited to long, gentle cooking.

Beef Neck has a pronounced beef flavour and contains connective tissue and muscles with varied fibre structures. During slow cooking, the connective tissue gradually softens, helping produce tender, flavourful meat.

Hind Shank Meat comes from the muscular hind leg and contains a substantial amount of connective tissue. During prolonged moist-heat cooking, some of its collagen converts into gelatin, contributing body and texture to the cooking liquid.

Together, these cuts provide an excellent foundation for richly flavoured goulash and other slow-cooked beef dishes.

Why These Cuts Work Well for Goulash

Unlike tender steaks designed for quick cooking, neck and shank meat benefit from longer cooking in moist heat.

Gentle simmering gradually softens connective tissue, improves the eating texture and enriches the cooking liquid.

The result is well suited to dishes where deep beef flavour, a satisfying sauce and tender slow-cooked meat are essential.

Versatile Culinary Uses

Traditional Hungarian Goulash. Prepare with onions, sweet paprika, garlic, tomatoes and other traditional ingredients.

Beef Stew. Cook slowly with root vegetables, onions, stock and herbs.

Goulash Soup. Use the diced beef in a hearty soup with potatoes, paprika and vegetables.

Red Wine Beef Stew. Combine with onions, carrots, mushrooms and a red wine sauce for a rich slow-cooked dish.

Professional Catering and Restaurants. Suitable for portioned stews, lunch menus and larger-batch cooking.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Hungarian Goulash

Heat a small amount of cooking fat in a heavy pot and brown the beef in batches to develop flavour.

Add onions and your preferred seasonings. Sweet paprika is a defining ingredient in traditional Hungarian goulash; heat it gently without allowing it to burn.

Add stock or water and cook at a gentle simmer until the meat becomes tender.

Approximate cooking time: 2–3 hours, depending on the size of the pieces, cooking equipment and temperature. Some pieces may require longer.

The beef should be thoroughly cooked and tender enough to separate easily with a fork.

Serve with potatoes, mashed potatoes, buckwheat, pasta or fresh bread.