Season cube steaks with salt and pepper. In a shallow baking dish, pour the flour and press the steaks into the flour; shake off excess flour.

In a large skillet, heat the oil over medium-high heat. Add the cube steak and cook until browned, 3 minutes per side.

Pour enough water in skillet to almost cover the meat. Stir in beef bouillon and salt to taste into the water.

Bring to a boil and reduce heat to medium-low. Simmer until very tender, about 2 hours.

Remove meat from the skillet. Leave 2 tablespoons of drippings in the skillet (saving the rest). Stir in 2 tablespoons flour.

Stir until the flour has thickened and the gravy is smooth. Continue to cook until the flour is browned, stirring constantly.

Slowly add back some of the previously removed drippings (fat removed). Add either milk or water, enough to make 2 cups. Season with salt and pepper to taste.