paraguayan recipe

Bife koygua is a delicious traditional beef stew from Paraguay that is prepared with beef steak, onion, tomato, and spices.

Bife Koygua

beef

olive oil

onions (, grated)

vegetable broth (, crumbled)

tomatoes (, peeled and sliced)

eggs

parsley

oregano

Salt

Pepper

Meat mallet

Pound the steaks with a meat mallet. Reserve at room temperature.

Heat the oil in a pan and fry the onions for a few minutes.

Add the steaks and the bouillon cube.

Place the slices of tomatoes over the meat. Season with salt and pepper and sprinkle with oregano.

Cover the pan and cook for 15 minutes over medium heat.

Uncover and gently stir to mix the flavors.

Break the eggs one by one all over the surface.

Cover again and cook for another 3 minutes.

Turn off the heat and sprinkle with chopped parsley.

An asado is a traditional barbecue that is popular in Paraguay, Argentina, Chile and Uruguay, which consists of beef, sausages, and other meats that are slow cooked on a grill, called a parrilla.

Asado Paraguayo

Top sirloin ((tapa cuadril))

Flank steak ((vacio))

Tri-tip (, rump tail, sirloin bottom,

Beef ribs ((costilla ancha))

Parrillero ((beef and pork chorizo sausage))

Morcilla ((blood sausage))

Season the meat with rock salt.

Slow cook the meat on a barbecue for a few hours.&nbsp;The meat must first be placed with the fat side down, and must be flipped only once.

Grill the sausages toward the end. You can also grill the sausages at the beginning and snack on them while waiting for the meat to finish cooking.

Tereré (ka'ay in Guarani), the national drink of Paraguay, is similar to an iced herbal tea, except it is prepared with cold water instead of being brewed with hot water, then cooled.

Tereré

yerba mate ((tea from Paraguay))

Ice cubes ((a couple of handfuls))

water

limes (, sliced (with the skin))

mint leaves ((optional))

thermal vacuum flask ((4 cup 1 l capacity))

bombilla ((traditional straw))

Place the ice into the bottom of a 4-cup (1 l) thermos flask, add the lime and mint, and fill with cold water.

Fill your guampa about half-full of yerba mate.

Place your palm over the mouth of the guampa, and give it a good shake. This will settle the plant material.

Carefully tip the guampa diagonally, and remove your hand. The yerba mate will now have made a slope inside the guampa.

Making sure not to disturb the yerba, carefully pour a little of the infused iced water from the flask down into the hollow, and let it stand for a few seconds to allow the yerba to absorb the liquid, which will help to not clog up the bombilla.

Covering the mouthpiece with your thumb, place the bombilla into the space, and gently slide it just under the yerba at the bottom.

Top up with more water, and sip the tereré. Refill as desired, until the yerba loses its flavor.

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Top Tags

Bife Koygua

Asado Paraguayo

Tereré

Top 3 paraguayan recipe recipes from across the web

The most viewed paraguayan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bife Koygua

Asado Paraguayo

Tereré

The most viewed paraguayan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine