Originally Posted by Lance Bushrod
I happen to own this cookbook; got it when I lived in Germany so many years ago. This is the recipe I make but don't make the dumplings. I cook spatzel (dried German product bought at commissary) and serve on the side.
This is authentic but think there are as many recipes as mom's and grandmother's that make it.
I usually use sirloin tips or quality stew meat. Chuck can be hit or miss.
That looks pretty authentic. It's surprising to a lot of people that goulash was originally more like a stew.
As to whether to use beef, pork, or something else, it's completely up to the individual. Make it out of whatever you like. Goulash translates to "herdsman", so it could be made with any type of herded animal (I'm not sure pigs are herded, but there ya go). There are many, many variations made by families in eastern Europe.