Cube Steak with Gravy

• 0.5 cup seasoned flour
• 4 cube steaks, about 1.5 lbs.
• 1.5 tsp. salt
• 1 tsp. freshly ground black pepper
• 2 Tbsp. butter
• 0.5 cup beef stock
• 0.5 cup sliced mushrooms

To season the flour, put the flour on a plate and add 0.5 tsp. fresh ground pepper, 0.5 tsp. salt, 0.5 tsp. dried thyme, 1 tsp. mustard powder, 1 tsp. garlic powder, and 1 Tbsp. paprika and stir it all together.

Press both sides of the steaks in the flour and set them on a plate.

In a frying pan for which you have a lid heat the butter over medium-high heat. When it's hot, add the steaks, cooking them until a brown crust forms, about 5 minutes. Turn and brown the other side, another 4–5 minutes.

Add the stock and deglaze the pan, scraping up any clinging bits. Add the mushrooms, tucking them under the steaks, cover the pan and reduce the heat to low. If the water looks like evaporating too quickly, add a little more.

A thick gravy will form. There should be about a quarter to a half a cup left by the time the steaks are cooked. Cook until the steaks are tender, about 20 minutes.

Remove the steaks to a platter, and pour the gravy and mushrooms over them. Serve at once, with a good helping of mashed potatoes or cauliflower mash.