Heat an enormous pot or skillet over medium intensity. Add vegetable oil. At the point when oil is hot, add hamburger. Delicately earthy colored meat lumps on all sides. Add onion and ringer pepper; cook, mixing once in a while, for 5 minutes. Mix in garlic, dried oregano, salt and pepper. Keep on cooking for 2 minutes blending every so often.
Mix in hamburger stock and sound leaf; bring to a low stew. Cover and stew over low intensity until meat is delicate, around 1 1/2-2 hours.* Eliminate a part of the hamburger; shred separated then return to stew. (A potato masher could likewise be utilized to crush the meat separated while in the pot.)
Add cold water to a little estimating cup or blending bowl. Race in cornstarch until completely mixed. Gradually stream cornstarch blend into stew, mixing until consolidated. Stew for an additional 15 minutes. Stew will thicken. Salt and pepper to taste.
Serve warm over cooked rice.
2 tablespoons vegetable oil
2 pounds hamburger throw (or round), cut into approx. 2-inch lumps
2 cups meagerly cut or diced onion (around 1 huge onion)
1 1/2 cups green ringer pepper daintily cut or diced (around 1 enormous pepper)
4 garlic cloves, minced/ground
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground dark pepper
5 cups hamburger stock
1 narrows leaf
1/4 cup cold water
3 tablespoons cornstarch
extra salt and pepper to taste
4 cups cooked rice