In a large bowl, combine the ground beef, salt, pepper, garlic powder, onion powder, Worcestershire sauce, egg, and breadcrumbs. Mix gently. Don’t overwork it. That’s how you keep the meat tender.

Shape the mixture into oval or round patties, about ¾-inch thick.

Heat a skillet over medium heat. Brown the patties on both sides just until they develop color. You’re not cooking them through. This step adds flavor.

Set the patties aside.

In the same skillet, melt the butter. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk, whisking constantly. Add the beef broth and continue whisking until smooth and slightly thickened.

Season with salt and pepper.

Preheat your oven to 350°F (175°C).

Layer half of the sliced potatoes in the baking dish. Add half of the onions. Place the hamburger steaks on top. Layer the remaining potatoes and onions over the meat.

Pour the gravy evenly over everything.

Cover tightly with foil and bake for 75–90 minutes, until the potatoes are fork-tender and the gravy is bubbling.

Remove the foil for the last 10–15 minutes if you want a little browning on top.

Let it rest for 10 minutes before serving.