Name: Cube Steak with Mushroom Gravy and Crispy Fried Noodles
Ingredients: 1/2 cup all purpose flour; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 4 cube steaks (approximately 1.5 pounds); 2 tablespoons unsalted butter; 2 cups sliced white mushroom; 1 teaspoon Dijon mustard; 1.5 cups low-sodium beef broth; 1 1-ounce envelope onion soup mix; Mashed potatoes, rice, or noodles (for serving); 1 cup crispy fried noodles

Stir together the flour, garlic powder, onion powder, paprika, salt and pepper in a shallow bowl. Reserve 1 tablespoon.
Heat the oil in a large skillet over medium heat.
Dredge the cube steaks in the flour mixture, shaking off the excess. Cook each steak for 3 minutes on each side, or until browned. Transfer steaks to a plate, leaving the browned bits behind.
Add butter and mushrooms to the skillet, tossing the mushrooms until soft and reduced in size by half, about 5 minutes.Clear a little spot in the corner of the skillet and add the 1 tablespoon of reserved seasoned flour and the mustard, stirring them into a paste. Then incorporate the mushrooms. Slowly add the broth, stirring until smooth. Stir in the soup mix, then simmer over medium heat for 3-4 minutes.
Return the beef to the skillet, turning to coat. Simmer for 2 minutes longer.
The gravy should be thickened enough to cover the back of the spoon.
Serve over mashed potatoes, rice or egg noodles. Top with crispy fried onions.

Cube Steak with Mushroom Gravy and Crispy Fried Noodles