Here is the recipe I adapted for the cooking Hungarian Goulash in the Dream Pot or any thermal cooker.

HUNGARIAN BEEF GOULASH

2 tablespoon oil

2 tablespoon margarine

1 kg steak cubed - (I prefer skirt steak)

½ plain flour

2 large onions

1 tablespoon paprika

2 carrots cut chunky

2 potatoes peeled and cubed

1 beef cube

2 tins tomatoes

1 tablespoon tomato paste

1 bay leaf

Salt & pepper

½ cup sour cream

Heat oil & margarine in a frying pan.

Toss beef in seasoned flour then add meat to the frying pan & brown well.

Stir in onions and brown lightly.

Add paprika & water, stock cube and remaining ingredients except sour cream.

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