Bife Koygua
Bife Koygua is a hearty and flavorful Paraguayan beef stew, often prepared as part of a traditional asado (barbecue). It's known for its simple yet delicious ingredients and the unique addition of a poached egg on top, which is an integral part of the dish.
🧂 Ingredients
- 1 lb Sirloin steak(cut into strips)
- 2 tablespoons Sunflower oil
- 1 medium Onion(cut into strips)
- 1 clove Garlic(minced)
- 0.5 Red bell pepper(cut into strips)
- 0.5 Green bell pepper(cut into strips)
- 1 medium Potato(thinly sliced)
- 1 leaf Bay leaf
- 1 pinch Oregano
- 1 tbsp Salt(or to taste)
- enough to cover Hot water(or fish stock)
- 2 Eggs
- 1 tbsp Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a stock pot, lightly sear the sirloin steak strips in hot sunflower oil over medium-high heat.
- 2
Add the onion, minced garlic, red and green bell pepper strips. Sauté for a few seconds until fragrant.
- 3
Add the sliced potato, bay leaf, oregano, and salt. Stir to combine.
- 4
Add enough hot water or fish stock to cover the potatoes and a little more. Bring to a boil, then reduce heat and simmer until the potatoes are al dente (tender but still firm).
- 5
Gently crack the eggs into the simmering stew, immersing them in the cooking liquid. Cook for a few more minutes until the eggs reach your desired doneness.
- 6
Sprinkle with chopped fresh parsley before serving. Serve warm.
💡 Pro Tips
- ✓For a richer flavor, use fish stock instead of water.
- ✓If you prefer, you can use cassava (mandioca/yuca) instead of potatoes.
- ✓Ensure the eggs are cooked to your liking – some prefer them with a runny yolk.
🔄 Variations
- Add other vegetables like carrots or peas.
- For a spicier version, add a pinch of red pepper flakes with the other seasonings.