In a mixing bowl of medium size, amalgamate the ground beef with 2 teaspoons of Worcestershire sauce, 1/2 teaspoon of garlic powder, salt, and pepper. Subsequently, mold the mixture into four evenly sized patties, each with a thickness of approximately 1/2 inch.

Warm the olive oil in a large skillet over medium-high heat. Sear the patties on both sides until a rich brown hue is achieved. Once done, transfer them to a plate and reserve for later use.

In preparation for the next step, each potato should be punctured several times using a fork. Thereafter, subject them to microwaving for a duration of 5 minutes. This step ensures a reduction in the skillet cooking duration. Upon reaching a manageable temperature, segment the potatoes into pieces measuring 1 1/2 inches.

Utilizing the previously employed skillet, introduce the onions. Season with appropriate amounts of salt and pepper and allow them to cook until they reach a soft consistency. This should take approximately 5 minutes.

Proceed by adding the segmented potatoes and 2 cups of beef broth to the skillet. Allow the mixture to achieve a simmering point and cook until the potatoes reach a tender state. This should last approximately 5 minutes.

In a separate container, create a mixture by combining the remaining 1 cup of beef broth, tomato ketchup, Worcestershire sauce, garlic powder, dried thyme, and cornstarch. Once thoroughly mixed, pour the solution into the skillet. Continuously stir the content until the mixture achieves a thicker consistency.

Lower the heat to a mild setting, reintroduce the patties to the skillet, and permit them to cook until they are thoroughly warmed and fully cooked. As a final touch, season the gravy with salt and pepper, ensuring a balance in flavor. Serve and enjoy.