“Our lives are not as limited as we think they are; the world is a wonderfully weird place; consensual reality is significantly flawed; no institution can be trusted, but love does work; all things are possible; and we all could be happy and fulfilled if we only had the guts to be truly free and the wisdom to shrink our egos and quit taking ourselves so damn seriously.”

-Tom Robbins

You will need

• About 1.5 pounds of cube steak
• 1-2 medium yellow onions, chopped
• Flour
• Salt and pepper

It is not fancy but it is good

1. The cube steaks will probably be a little bigger than you want them to be, would recommend starting by cutting them in half
2. Season the steaks with salt and pepper, then dredge in flour. An easy way to do this is to put half a cup or so of flour in a gallon-sized ziploc bag, add the steaks, and shake for a while. Don't worry about wasting the leftover flour, you will use it later.
3. Heat oil in a large pot or deep pan and fry the dredged steaks until browned on both sides.
4. Remove steaks to a paper towel lined plate.
5. To pan of reserved oil and fond add chopped onions, fry until they take on some color
6. Once the onions are colored, slowly dust with flour (starting with the flour from your dredging bag) and stir until the onions are all coated and beginning to stick together. Continue frying and stirring without adding any more flour for a couple minutes. Continually scrape up the browned bits from the bottom of the pan. Don't let this burn.
7. Add enough water to cover the onions and the steaks which you are about to add back in. Add the steaks back in. Make sure there is enough water to mostly cover them.
8. Bring to a boil, then reduce heat to a simmer. Now is a good time to taste the gravy and get the salt approximately right.
9. Simmer this for a good while. An hour is the minimum. An hour and a half is better. More than two hours is probably overdoing it.
10. When the steaks are tender enough to cut with a fork, you are done. The gravy should have thickened up considerably but if you want you can thicken it with a flour or corn starch roux.
11. Serve. Mashed potatoes or any other good gravy vehicle are good accompaniments. Buttered peas also a good side.