Cut steak into 4-6 portions, sprinkle with 1/2 teaspoon Lawrys Season Salt, set aside. Toss flour with remaining 1/2 teaspoon Lawrys, dredge steaks in flour, return to plate. **reserve 2 tablespoons of leftover flour for gravy**

Melt 1/2 stick butter in large skillet, when butter is bubbling and starting to brown add steaks to pan. Cook for 3 minutes on each side, making sure pan is hot enough to give steaks a nice crisp layer on outside. Remove steaks to a clean plate.

Add second 1/2 stick of butter to hot pan, add in sliced onions and mushrooms, sauté for 5 minutes, over medium high heat. Add bouillon, stir into vegetables, continue to cook for a minute longer.

Sprinkle reserved flour over mushrooms and onions and move around in pan allowing flour to form a paste and start to bubble up with vegetables. Pour in beef stock. Stir until smooth.

Return steaks to pan, pushing down into gravy. Cook over low heat for 15 minutes turning steaks over once in gravy.