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. This step is crucial; even if your steaks are already tenderized, pounding them helps ensure they will cook evenly and remain tender.
In a small bowl, combine ½ cup all-purpose flour, ¼ teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix well. Dredge the steaks in this flour mixture until fully coated, shaking off any excess flour.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, carefully add the dredged cube steaks, cooking for about 2 to 3 minutes per side until golden brown. Remove the steaks from the skillet and place them on a plate or wire rack to rest. This resting period allows the juices to redistribute, keeping them juicy.
Add the remaining 1 tablespoon olive oil and ½ cup sliced onion to the skillet where you cooked the steaks. Sauté for about 4 to 5 minutes over medium heat until the onions are soft and translucent.
Next, add 6 ounces sliced mushrooms to the skillet. Continue cooking for about 5 to 6 minutes, stirring occasionally, until the mushrooms are tender and golden brown. You'll love the rich aroma that fills your kitchen at this point!
Pour in 1 ⅔ cup beef broth and add 1 ½ tablespoons onion soup mix. Stir to combine all the ingredients, scraping up any browned bits from the bottom of the skillet. These bits are packed with flavor!
In a small bowl, combine 2 teaspoons cornstarch and 1 tablespoon water to create a slurry. Add this mixture to the skillet and stir to combine. This will help thicken the gravy.
Return the cube steaks to the skillet, making sure they're submerged in the gravy. Cover the skillet and let it simmer for about 5 to 10 minutes until the gravy thickens to your desired consistency.
Once ready, remove from heat and serve the Cube Steaks with Mushroom Gravy immediately, topped with the rich gravy and accompanied by your favorite sides!
