In a large mixing bowl, combine the lean ground beef, garlic powder, onion powder, beef bouillon powder, egg, dried parsley, Worcestershire sauce, breadcrumbs, salt, and freshly ground black pepper. Mix thoroughly with your hands until well combined.

Shape the mixture into about eight oval-shaped beef patties.

Heat a skillet over medium-high heat and add the extra-virgin olive oil. Sear the beef patties on both sides for a couple of minutes until they are browned. They don't need to be cooked all the way through at this stage. Once seared, remove the patties from the skillet and set aside.

In the same skillet, melt the unsalted butter. Add the thinly sliced onion and sliced mushrooms. Stir and cook until the onion becomes translucent and the mushrooms begin to soften. Season with a pinch of salt and freshly ground black pepper.

Add the minced garlic to the skillet and cook for an additional couple of minutes until fragrant.

Sprinkle the all-purpose flour over the onion, mushroom, and garlic mixture. Stir to incorporate the flour and cook for about three minutes to remove the raw flour taste.

Pour in the beef broth and Worcestershire sauce. Reduce the heat to medium-low.

Return the seared beef patties to the skillet. Cover and let the mixture simmer for about 45 minutes, allowing the flavors to meld and the patties to cook through.

After 45 minutes, remove the lid and garnish with fresh chopped Italian parsley.

Serve the Salisbury steak patties with the flavorful onion and mushroom gravy on top.

Feel free to add your own personal touches and any additional information you'd like to include on your website.

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