1 medium potato, cubed
8 tablespoons butter
1 medium onion, finely chopped
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 teaspoons all-purpose flour
2 tablespoons vegan margarine
2 teaspoons ground black pepper
3 pounds beef-steak stew meat
2 tablespoons butter, minced
1 teaspoon garlic powder
1 teaspoon dried oregano
14 tablespoons dried parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13-inch baking dish.
Melt butter in large skillet over medium heat. Grate onion and salt. Stir fry for about 3 minutes, stirring constantly, until oil is evenly distributed. Pour sauce over meat mixture and coat thoroughly.
Stir potatoes into skillet; toss to coat. Stir in 2 tablespoons butter and salt. Cook over high heat for 1 minute; stir stirring until all vegetables are tender. Toss heated vegetables with flour to coat. Stir in margarine, garlic powder and oregano. Transfer to baking dish.
Transfer broccoli to baking dish; toss to coat. Paint lightly with vegetable oil. Return all vegetables to pan.
Bake uncovered for 20 minutes. Beat 1/4 cup of the butter mixture into the center of the pan. Bring to a rolling boil over medium heat, stirring constantly. Reduce heat, and scrape up the roasted potatoes, sunflower seeds and remaining butter mixture. Garnish with parsley, and serve immediately.