Easy Bifé Koygua
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 White Rice or with Tortilla Paraguaya for a satisfying meal that the whole family will love. 😋
Equipment
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; 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 30 minutes, or until the potatoes are tender and the stew has slightly thickened.
- If the stew starts to dry out, add more water to maintain the saucy consistency. Taste and adjust the season with more beef bouillon or kosher salt if needed. Stir in the chopped cilantro and green onion if using.
- Crack each egg into a small bowl, then pour it directly over the stew, spacing the eggs evenly. Reduce the heat to low, cover the pot, and let the eggs cook for 3-5 minutes, or until the whites are set but the yolks are still runny.
- Cooking time may vary depending on your preferred egg doneness. Carefully spoon the stew into bowls and make sure to include some eggs in each serving. Serve the Bifé Koygua over white rice and a side of cooked yuca.
Watch how to make it
Notes
Storage: Store leftover Bife Koygua in an airtight container in the refrigerator for up to 3 days.
Make Ahead: You can prepare the stew up to 1 day in advance. The flavors deepen overnight, making this a great make-ahead dish.
Freezing: Not recommended. This dish is best enjoyed fresh.
Nutrition
Nutrition Facts
Easy Bifé Koygua
Amount per Serving
Calories
375
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
244
mg
81
%
Sodium
446
mg
19
%
Potassium
980
mg
28
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
36
g
72
%
Vitamin A
1151
IU
23
%
Vitamin C
68
mg
82
%
Calcium
85
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
