In a large mixing bowl, combine ground beef, breadcrumbs, chopped onion, garlic powder, Worcestershire sauce, and a pinch of salt and pepper. Mix until just combined.

Shape the mixture into oval patties, about ¾ inch thick, and make a small indentation in the center of each patty.

Heat cooking oil in a skillet over medium-high heat. Sear the patties for 4 minutes on one side, flip and cook for another 4 minutes until juices run clear.

Remove patties and set aside. Whisk flour into the skillet drippings for about 1-2 minutes to form a roux. Gradually pour in beef broth and stir until smooth and thickened, about 4-5 minutes.

Return the patties to the skillet, cover, and let them simmer in the gravy for about 5 minutes.

Plate the Salisbury steaks, spoon extra gravy over the top, and garnish with fresh parsley. Serve with sides like mashed potatoes.