2In a shallow baking dish/pie plate place flour, garlic powder, salt & pepper mix together with a fork.
3dredge cube steak in flour mixture (saving left over flour for a "roux").
4over medium heat lightly brown each side cube steak in heated oil; remove from pan and place on plate.
5while oil in pan is still hot place 2 or 3 tablespoons of the left over flour in the pan and mix until the oil is absorbed in the flour.
6add the celery and onions to flour/oil mix well, cover and let simmer 5 or 6 minutes.
7whisk water (or wine),mushroom soup & bouillion cubes to the onion/celery in the pot and bring to a boil.
8as soon as liquid in the pot has come to a low boil, return cube steak (and juices from the cube steak) to the pot and let simmer over low heat for about and hour and a half, stirring occassionally. ( if the gravy isn't thick enough I usually thicken it with 1/2 cup water and 2TBS of corn starch).
9when the steaks are fork tender it's done and wonderful served with mashed potatoes or white rice!!