Easy Bifé Koygua

Name: Easy Bifé Koygua
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 kg top round beef steaks; 1 large yellow onion; 1 Poblanos Pepper or green bell pepper; 1 red bell pepper; 1 yellow pepper; 3 fresh Roma tomatoes; 3 garlic cloves; 2 tablespoons knorr beef flavor bouillon; 3 cups hot water; ½ teaspoon red pepper flakes; ½ teaspoon ground black pepper; 1 teaspoon cumin; kosher salt; 3 small russet potatoes or any potatoes; 8 large eggs; 3 Tablespoons olive oil or any neutral oil; 4 green onion; 1 small bunch Cilantro leaves or Italian parsley

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8
Calories
375 kcal
Course
Main Course
Cuisine
Paraguayan

Easy Bifé Koygua

Deacon Moody

Report

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. 😋

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Bife Koygua, allow it to cool down to room temperature before transferring it to an airtight container or individual serving containers. Seal the container(s) tightly to prevent air exposure. Place the container(s) in the refrigerator, where the stew can be stored for 3-4 days.
To store: Bife Koygua, allow it to cool down to room temperature before transferring it to an airtight container or individual serving containers. Seal the container(s) tightly to prevent air exposure. Place the container(s) in the refrigerator, where the stew can be stored for 3-4 days.
To reheat: When reheating the stew, remove the desired portion from the refrigerator and transfer it to a pot or saucepan. Heat the stew over medium-low heat on the stovetop, stirring occasionally, until it is heated. Adjust the consistency with a small amount of water or broth if necessary. Reheat only the portion you plan to consume to maintain the best taste and texture of the dish.
To reheat: When reheating the stew, remove the desired portion from the refrigerator and transfer it to a pot or saucepan. Heat the stew over medium-low heat on the stovetop, stirring occasionally, until it is heated. Adjust the consistency with a small amount of water or broth if necessary. Reheat only the portion you plan to consume to maintain the best taste and texture of the dish.
Make Ahead
Make Ahead
This Bifé Koygua stew can be made ahead of time, which makes it a convenient choice for busy days. After preparing the stew and letting it cool, store it in an airtight container in the refrigerator for 2-3 days. When you're ready to enjoy it, simply reheat the stew on the stovetop, then crack and cook the eggs as per the original recipe. This pre-preparation option ensures a quick and satisfying meal without extensive last-minute cooking.
This Bifé Koygua stew can be made ahead of time, which makes it a convenient choice for busy days. After preparing the stew and letting it cool, store it in an airtight container in the refrigerator for 2-3 days. When you're ready to enjoy it, simply reheat the stew on the stovetop, then crack and cook the eggs as per the original recipe. This pre-preparation option ensures a quick and satisfying meal without extensive last-minute cooking.
How to Freeze
How to Freeze
Bifé Koygua can be frozen. First, let the stew cool completely, transfer it to a freezer-safe container, and freeze it for up to 3 months. To reheat, thaw the stew in the refrigerator overnight, then heat it in a pot on the stove or the microwave. Freezing Bife Koygua is not advisable because it can significantly alter the texture and flavor of the Paraguayan beef stew.
Bifé Koygua can be frozen. First, let the stew cool completely, transfer it to a freezer-safe container, and freeze it for up to 3 months. To reheat, thaw the stew in the refrigerator overnight, then heat it in a pot on the stove or the microwave. Freezing Bife Koygua is not advisable because it can significantly alter the texture and flavor of the Paraguayan beef stew.