Goulash can be made with beef or pork but the traditional way of making it is with beef. Originally this was the signature dish of the herdsmen on the Hungarian Great Plain (puszta), the "Hungarian cowboys" who used to live a nomadic lifestyle and would cook it over the fire in a cauldron.HUNGARIAN GOULASH RECIPE
LINK to Hungarian Goulash Recipe
CZECH REPUBLIC GOULASHCzech goulash differs from Hungarian goulash, of course. It tends to be milder and beefier, with fewer vegetables than its Hungarian counterpart; it's sometimes made with beer, and it's always served with houskové knedlíky, the ubiquitous Czech bread dumplings, not noodles, potatoes, nor sour cream.CZECH REPUBLIC GOULASH RECIPE
LINK to Czech Republic Goulash with Czech Bread Dumplings CROATIAN GOULASHCroatian Goulash (Croatian: gula?) is also very popular in most parts of Croatia, especially north (Hrvatsko Zagorje) and Lika. In Gorski Kotar and Lika, venison or wild boar frequently replace beef (lova?ki gula?). There is also a kind of goulash with porcini mushrooms (gula? od vrganja). Bacon is an important ingredient.Gula? is often served with fu?i, njoki, polenta or pasta. It is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g., pork loin, bacon, or mutton.

LINK to Croatian Goulash RecipeGerman goulash ...