In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
2. Coat the Steaks
Dredge each cube steak in the flour mixture, pressing firmly to ensure the steaks are well-coated. Shake off any excess flour.
3. Pan-Fry the Steaks
Heat the vegetable oil in a large skillet over medium-high heat.
Add the steaks to the skillet and cook for about 3-4 minutes per side, or until they are golden brown and crispy. Remove the steaks from the skillet and set them aside on a plate.
4. Make the Gravy
In the same skillet, add the beef broth and milk (or heavy cream), stirring to combine. Scrape up any browned bits from the bottom of the pan for added flavor.
Stir in the cornstarch slurry to thicken the gravy. Continue to cook, stirring frequently, until the gravy has thickened to your desired consistency (about 5-7 minutes).
Season the gravy with additional salt and pepper to taste.
5. Combine and Simmer
Return the steaks to the skillet, spooning the gravy over the top of the meat.
Reduce the heat to low and let the steaks simmer in the gravy for about 10-15 minutes, allowing the flavors to meld and the steaks to become tender.
6. Serve
Garnish the steaks with fresh parsley and serve hot with mashed potatoes, egg noodles, or your favorite side dish.
