Add flour, paprika, onion, and garlic powder to a dish and mix to combine.
Season cube steaks with salt and pepper on both sides and dredge in flour mixture.
Heat oil in a large 12" skillet on medium heat. Once oil is shimmering add cube steaks and brown on each side.*
Once cubed steaks have browned add low sodium beef broth, Worcestershire, soy sauce, and sliced mushrooms. Cover and simmer on low for two hours.**
After two hours, remove cube steaks from the skillet and set aside. Pour remaining liquid and mushrooms through a strainer to separate, reserving the liquid in a bowl.
Prepare the gravy by melting butter in the skillet, once melted sprinkle in flour and whisk to combine to form a roux. Continue whisking to prevent flour from burning until the mixture begins to darken slightly (2-4 minutes).
Measure the reserved liquid previously set aside from simmering cubed steaks. Add additional low sodium beef broth to the reserved liquid so the total liquid equals 2 cups.***
A little at a time add the liquid to the flour/butter mixture, whisking to incorporate before more is added. Adding too much at once will create lumpy gravy.
Once all of the liquid has been incorporated, return cube steaks and mushrooms to the skillet. Simmer as needed to thicken the gravy and taste for salt and pepper, add more as needed.
Serve cube steaks topped with mushrooms and gravy.