Mixed Goulash from Benz. Goulash of pork and beef, slow-braised in its own sauce.
Mixed Goulash from Benz is a ready-to-eat pork and beef goulash from the Benz butcher shop in Köngen, braised in their house-made gravy with tomatoes. No processed meat, flavor enhancers, or preservatives – 410-gram can, two servings.
Mixed Goulash is the kind of goulash that actually ended up on the table in most families – the blend of pork and beef, which was more affordable and turned out more tender than the pure beef goulash found in cookbooks. Gina Benz has brought exactly this dish to the can, using meat from her own butcher shop and the same sauce that is always simmering in the kettle there. You heat the contents for fifteen minutes, cook some ribbon noodles to go with it, and on your plate is the goulash you remember from the past.
Tenderer than pure beef, heartier than pure pork
The mixed goulash from Benz tastes more balanced than a pure beef goulash because the pork fat makes the sauce milder, while the beef cubes provide the bite. The sauce is dark and slightly tomato-based, with the sweetness of sautéed onions and the depth from bones that have been simmered for a day. Spices remain in the background; paprika and heat are kept subtle.
The pieces of meat vary: the pork almost falls apart, while the beef remains identifiable as a cube. Together, they create a mixture on your fork that you recognize from homemade goulash – never completely uniform, but all the more varied. The binding comes from cornstarch and gelatin, so the sauce clings to noodles and stays smooth.
Those who expect a goulash with lots of paprika, caraway, and marjoram will find this version too simple. It is a Swabian braised goulash rather than a Hungarian one. And for those who prefer to eat only beef, this goulash is not suitable – it contains 35 percent pork and 15 percent beef. The premium beef goulash from the same producer is a better choice in that case.
Ribbon noodles, spaetzle, potatoes – and leftovers for bread
The can serves two and is heated in a pot over low heat for about fifteen minutes, stirring occasionally. In the microwave, it takes four minutes in a suitable container. The side dish that the Benz family recommends is ribbon noodles – they absorb the sauce best. Spaetzle is the Swabian answer to this, while boiled or mashed potatoes are the North German one.
A few ideas from our kitchen: Serve the goulash with a spoonful of sour cream and chives for a fresher taste. Sauté a handful of mushrooms and stir them in to turn it into a mushroom goulash. Leftovers on a thick slice of farmhouse bread – cold or briefly heated – make for a supper that is more than just cold cuts. For four people, use two cans and half a can of gravy so that no one goes dry.
For a meal with vegetables: Sauté bell pepper strips and diced zucchini in oil, add the goulash, and simmer for ten minutes. The vegetables add some sweetness and freshness, and the goulash remains goulash. Serve with rice, and the goulash suddenly feeds three.
Good to know: The goulash is gluten-free and lactose-free, making it suitable for guests with intolerances. It is too thick to be a goulash soup; for that, more liquid would be required.
A note on the portions: Two portions means two plates with a side dish. For two very hungry eaters or for three people, one can is tight – it is better to open two cans and eat the rest the next day. Covered, the goulash will keep in the refrigerator for two to three days and often tastes even better when reheated.
Two animals, one district
The pork for this goulash comes from a farmer in Köngen, the beef from the butcher's slaughterhouse in Göppingen, using animals from family farms in the Stauferland and Swabian Alb regions. Both animals are butchered at the Benz shop, and the goulash is cut from the cuts suitable for braising. Each can contains at least 180 grams of meat.
It is braised in gravy that Benz also sells pure – here, based on pork bones with vegetables from Köngen, reduced for at least 24 hours. Tomatoes are added for color and a slight fruit acidity. The meat cooks in the sauce until the connective tissue is tender, then it is filled into the cans and heated once more. This second heat treatment makes the goulash shelf-stable for about two years unopened, without the need for preservatives.
Why the mix of pork and beef works so well is simple: pork has more intramuscular fat and becomes tender more quickly during braising. Beef has more connective tissue, takes longer to cook, and in return contributes more gelatin and flavor to the sauce. Braised together, they complement each other – the pork brings juiciness, the beef provides depth. Pure beef goulash is more elegant, mixed is more well-rounded. For an everyday meal, round is often the better choice.
The business behind it is a fifth-generation family enterprise: master butcher Daniel Benz and his wife Monika run the Schwanen-Metzgerei in Köngen, while their daughter Gina is a master butcher and food manager. In 2019, they founded the gourmet workshop together. "Tastes like Grandma's" is Gina’s standard for every product – and with the mixed goulash, it hits the mark perfectly.
The everyday goulash that fits in your cupboard
Mixed goulash is a Tuesday meal. That is exactly what the can is for: for the evening when no one went grocery shopping, for the week when time is tight, for your stock in the camper van. It sits in the cupboard next to the pasta, waiting.
If you usually avoid ready-made meals because the ingredient list is too long, you will find only six lines here: pork, beef, gravy, cornstarch, tomatoes, salt, and spices. As a gift, it fits nicely alongside the beef roulade from the same butcher in a package for people who love to eat but have little time.
Mixed goulash from Köngen: pork and beef, braised for a day – it takes you just fifteen minutes.
