In a shallow dish or pie plate, combine the flour, garlic powder, onion powder, fine sea salt and black pepper.
Dredge the cube steaks in the flour mixture, gently shaking off excess.
In a large skillet, preferably cast iron, heat over medium-high heat. When hot, add the oil for 1 minute.
Add the cube steaks to the skillet. If working with a smaller skillet, you might have to work in batches. Do not crowd the steak.
Cook for 2-3 minutes on each side or until browned. Remove to a plate and set aside.
In the same skillet, add the butter, white onion and sliced mushrooms. Saute until starting to soften, about 3-4 minutes.
Using a whisk, add the dry gravy mix, making somewhat of a paste and scraping the dried bits off the bottom of the pan.
Stir in the beef broth until smooth. Taste test and add additional salt or pepper, if needed.
Add the cube steaks back to the skillet, spooning sauce over the top. Cook for another 1-2 minutes so they can reheat and sauce can thicken. Serve immediately over rice, buttered noodles or mashed potatoes.
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Notes
You can make your own gravy mix by clicking the link or use a brown gravy mix packet from the store which equals about tablespoons.If you use salted butter, omit additional salt.