Cover and simmer for 20 minutes, then transfer to large pot before transferring that pot into the insulating chamber of the thermal cooker for a minimum 3 hours hours, preferably 6-8 hours.(I cooked ours for 7 hours).
Season as desired & stir in sour cream just before serving. Serve with fettuccine or rice.
Additional Notes: Paprika can go bitter if heated without water.
In the interest of losing weight, I omitted the sour cream and I don't think anyone even noticed.
This ended up being sufficient for 8 meals (with 2 cups of rice all cooked up). It is an excellent meal to freeze for days ahead when you haven't the time or energy to cook at all.
More photos etc on http://robbiebago.blogspot.com.au/2013/04/hungarian-goulash-recipe.html