A delicious and comforting dish featuring tender cube steak smothered in a rich and creamy gravy.
Combine the flour, salt, onion powder, garlic powder, and black pepper in a mixing bowl.
Mix the dry ingredients thoroughly to ensure even seasoning.
Coat the cube steak pieces in the seasoned flour mixture.
Shake off any excess flour to avoid clumping during cooking.
Heat the butter in a large skillet over medium heat.
Allow the butter to melt completely before adding the steak.
Sear the cube steak on both sides until browned, about 3 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Remove the steak from the skillet and set aside.
Keep the steak warm by covering it with foil.
Add the mushroom soup, milk, and heavy cream to the skillet, stirring to combine.
Scrape the bottom of the skillet to incorporate any browned bits into the gravy.
Return the steak to the skillet, cover, and simmer on low heat for 30 minutes.
Turn the steak halfway through cooking to ensure even cooking.
Serve the cube steak with the creamy gravy poured over the top.
Garnish with fresh parsley for a pop of color and flavor.
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