We have a whole thread about goulash in the food forum, here's a link to my post in it. It details the ingredients used in the real deal.
//www.city-data.com/forum/1641280-post25.html
Specifically, if you want to use pork, select a lean part like leg or loin. I'd start with at least 1 lb. for a family of four, and cube to about 1/2 inch pieces. Chop fine about two small or one large yellow onion.
Saute the onion for a few minutes over medium heat then add the pork. Saute until all sides have developed color. Sprinkle on real Hungarian paprika (you can use sweet or hot, depending on your taste), and add minced garlic. Cover and reduce heat to low. Add enough warm water to keep it from scorching periodically as it simmers - ideally, you always want to keep it about halfway up in relation to the meat - don't drown it! It will take about one and a half hours of simmering (beef takes at least two) to develop the proper tenderness. I prefer to add the salt at the end, but it can be added with the paprika as well.
As I stated in the posted link, some people add tomatoes, peppers, and the like but that is up to you.
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