Cube Steak with Mushroom and Onion Beef Gravy

Cube Steak with Mushroom and Onion Beef Gravy 3/4 lb. cube steaks (about 3) 1 - 10 oz. box mushrooms (I used button mushrooms as they were on sale.) 1 large onion 1 can Beef Broth 1/2 stick butter 1 tsp. olive oil 2 tbsp. cornstarch salt to taste black pepper to taste Salt and pepper to taste both sides of the cube steaks. Peel and cut your onion in half then make half moon slices. Clean and slice your mushrooms. Heat a large skillet over medium heat. Add in 2 tablespoons of butter and let it melt. Add in the onion slices and cook over medium to medium low heat, stirring occasionally until caramelized. Remove the caramelized onions to a bowl. Jack the heat up to medium high and add in the mushrooms. Stir and saute quickly until they brown slightly. You may need to add 1 tablespoon more of butter to the pan. They only take a minute or so to saute. Add those to the bowl of onions. Crank the heat up to high. Add in 2 more tablespoons of butter to your pan along with a tsp. of olive oil. When the butter is bubbling and turning brown (but not burning) add in the cube steaks. Sear them quickly for about 1 minute on each side. Remove them to a waiting plate. In a small bowl combine the cornstarch and 1/3 of the can of beef broth and mix well. You are making a slurry. With the heat still on medium high, de-glaze the skillet with the beef broth, scraping the bottom and sides getting up all the good bits on the bottom. Add the onions and mushrooms back to the pan and stir. When the mixture is at a boil whisk in the slurry a little at a time until you have the thickness of the gravy you desire.