The Paraguayan Bifé Koygua is a delicious and hearty stew with tender steak and vegetables in a rich, flavorful broth, then topped off with eggs for added protein.
It's the perfect comfort food for a chilly evening and easy enough to make on a busy weeknight. To complete the dish, serve it over Reviro Paraguayo, White Rice, or with Tortilla Paraguaya for a satisfying meal that the whole family will love. 😋
How to Make Bife koygua
Note: The full instructions are provided in the recipe card below.
Heat oil in a large 14-inch nonstick wok or pan with high sides over medium-high heat. Spread the steak to the bottom of the pan; sprinkle the beef bouillon, ground black pepper, and red pepper flakes.
Scatter the garlic, peppers, onions, and tomatoes. Cover the pan and cook until the vegetables are tender, occasionally stirring for about 15 minutes.
Uncover, add the potatoes, and add the hot water. (Make sure the potatoes are immersed in the broth). Bring the mixture to a boil, then reduce the heat and simmer for 20 to 3o minutes or until the potatoes are tender and the stew slightly thickens.
Add water if the stew is dry. Taste adjust season with kosher salt if needed. Stir in the chopped cilantro and green onion if using. Crack the eggs directly on the stew, spacing them out evenly.
Reduce the heat to low, cover the pot, and let the eggs cook for about 3-5 minutes or until the whites are set but the yolks are still runny. Cooking time may vary according to your preference for egg doneness.
Carefully spoon the stew into bowls and include some eggs in each serving. Serve the Bifé Koygua with cooked Mandioca, white rice, or Tortilla.
Related Recipes:
- Healthy Corn Souffle
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
📖 Recipe
Easy Bifé Koygua
Tools
Ingredients
- 1 kg top round beef steaks , thin-cut
- 1 large yellow onion , cut in half and into ¼ inch thick slices
- 1 Poblanos Pepper or green bell pepper , cut in half and into ¼ inch thick slices
- 1 Red bell pepper , cut in half and into ¼ inch thick slices
- 1 yellow pepper , cut in half and into ¼ inch thick slices
- 3 fresh Roma Tomatoes , cut in half and into ¼ inch thick slices or 2 tablespoons tomato sauce
- 3 Garlic cloves , thinly sliced
- 2 tablespoons Knorr beef flavor bouillon , adjust to taste
- 3 cups hot water
- ½ teaspoon red pepper flakes , adjust to taste
- ½ teaspoon ground black pepper , adjust to taste
- 1 teaspoon cumin , optional
- Kosher salt , to taste
- 3 small russet potatoes or any potatoes , peeled and cut in half, then cut into ¼ inch thick slices
- 8 large eggs , or as needed
- 3 Tablespoons olive oil or any neutral oil
- 4 green onion , chopped
- 1 small bunch Cilantro leaves or Italian parsley , chopped
Instructions
- Heat oil in a large 14-inch nonstick wok or pan with high sides over medium-high heat. Spread the steak to the bottom of the pan; sprinkles the beef bouillon, ground black pepper, and red pepper flakes.
- Scatter the garlic, peppers, onions, and tomatoes. Cover the pan and cook until the vegetables are tender, occasionally stirring for about 15 minutes.
- Uncover, add the potatoes, and add the hot water. (Make sure the potatoes are immersed in the broth). Bring the mixture to a boil, then reduce the heat and simmer for 20 to 3o minutes or until the potatoes are tender and the stew slightly thickens. Add water if the stew is dry. Taste adjust season with kosher salt if needed. Stir in the chopped cilantro and green onion if using.
- Crack the eggs directly on top of the stew, spacing them out evenly. Reduce the heat to low, cover the pot and let the eggs cook for about 3-5 minutes or until the whites are set, but the yolks are still runny. Cooking time may vary according to your preference for egg doneness. Carefully spoon the stew into bowls and make sure to include some eggs in each serving. Serve the Bifé Koygua with a side of cooked Mandioca, white rice, or Tortilla.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
