“My daughter and husband have declared this his new favorite dinner.”

1. 1. Prep steaks: Season the cube steaks with salt and pepper. Dredge in flour, shaking off any excess.
   2. Cook steaks: Heat vegetable oil in a skillet over medium-high heat. Test the oil with a pinch of flour from the steak plate to ensure it’s hot enough. Add the steaks and cook for about 3 minutes per side, or until browned. Remove steaks to a clean plate.

1. Sauté vegetables: Remove the pan from the heat and discard all but about 2 tablespoons of oil. Return the pan to the heat and add the mushrooms and onions. Stir to scrape up any browned bits from the bottom of the pan. Season with salt and pepper. Cook until the vegetables start to turn golden.
2. Make gravy: Add the flour to the pan and stir to coat the vegetables. Gradually whisk in the chicken stock until smooth. Cook over medium-high heat until the gravy thickens.
3. Simmer: Return the steaks to the pan and turn to coat in the gravy. Cover and simmer on low heat for about 45 minutes, or until the steaks are tender.

Serve: Serve the smothered cube steaks with your choice of rice, mashed potatoes, or egg noodles.