Bife Koygua Recipe: A Traditional Paraguayan Stew for a Cozy Meal

Hellmann's mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: homemade mayonnaise

Greek yogurt reduces calories while maintaining creaminess

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.

Cooking Techniques

Equipment Needed

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Dietary

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