Sprinkle cube steaks lightly with Worcestershire sauce and lightly season both sides of cube steaks with seasoned salt. Combine flour with black pepper and Cajun seasoning; set aside 1/4 cup of the seasoned flour. Dredge the cube steaks in the flour mixture, pressing the flour into the steaks; set aside. Add only enough oil to just coat the bottom of a cast iron skillet and heat over medium high heat. Brown steaks on both sides; remove to a rack to drain and set aside.
Add the onion and cook until nicely caramelized. Sprinkle in onion soup mix and the reserved 1/4 cup of flour; cook and stir for about 2 minutes. Slowly stir in some of the liquid, scraping the bottom of the skillet well, and adding enough additional liquid until the gravy reaches the desired consistency. Taste gravy and adjust seasonings as needed. Add mushrooms, if using, and reduce heat to a low simmer. Return steaks to pan, turning to coat, cover and simmer on medium low for 15 to 20 minutes, or until cooked through, turning at least once.
Cook's Notes: For richer color on the gravy, add a small splash of Kitchen Bouquet. May also double dip the patties for thicker crust, if desired.
For the Crockpot
Layer half of the onions in the bottom of the crockpot. Prepare flour and cube steaks as above; brown steaks and add to the crockpot. Top with remaining onion. Prepare gravy as above and pour over the top of cube steaks. Cook on LOW for about 7 hours, or HIGH for 3 to 4 hours, or until cube steaks are fork tender.
For the Oven
Prepare as above in a large, oven safe skillet, return steaks to pan, cover and transfer to a preheated 350�F oven for about 1 hour, or until tender.
Meal in One
Prepare as above for oven, except add in 2 small onions, peeled and quartered, one pound small red potatoes and carrots, scraped cut into 1� chunks. Cover and bake in preheated 350�F oven for about one hour.