• Cover 1 pound cube steaks with a sheet of plastic wrap and use a meat mallet to pound the steaks until they are ¼-½ inch thick and even. Do this even if the steaks are already tenderized, as this will help prevent them from being tough.
• Combine ½ cup all-purpose flour, ¼ teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder in a small bowl. Dredge the steaks in the flour mixture until fully coated, shaking off the excess.
• Add 2 tablespoons olive oil to a large skillet and heat over medium-high heat. Add the cube steaks to the skillet and cook for 2-3 minutes per side. Remove the steaks from the skillet and place them on a plate or wire rack to rest.

Mushroom Gravy

• Add the 1 tablespoon olive oil and ½ cup sliced onion to the skillet the steaks were cooked in, and cook for 4-5 minutes over medium heat. Add 6 ounces sliced mushrooms and continue to cook for about 5-6 minutes, until the mushrooms are tender and golden brown.
• Add 1 ⅔ cup beef broth and 1 ½ tablespoons onion soup mix to the skillet and stir to combine.
• Combine 2 teaspoons cornstarch and 1 tablespoon water in a small bowl to make a slurry and add it to the gravy. Stir to combine, then add the steaks back to the skillet. Cover and simmer for 5-10 minutes until the gravy has thickened. Serve immediately.