Lets talk gravy. Now while the typical gravy you might see in restaurants or even make yourself is the white gravy, or the pepper gravy; I jazz it up with some browned, ground sausage. A mildly seasoned, loose breakfast sausage works great.
Black Pepper Sausage Gravy
1/4 cup mildly seasoned ground sausage
1/2 cup flour
4 cups half n' half
2 Tbsp cracked black peppercorns
pinch of salt
In a large saucepan, brown the sausage making sure to break up the meat into tiny pieces. Stir in the flour thoroughly and cook until golden brown. Gradually stir in the half n' half, whisking constantly until thickened. Stir in cracked peppercorns and pinch of salt. Pour over steaks and serve.
This will make enough to cover six Country Fried Steaks, and with excess to spoon over mashed potatoes if desired.
The next gravy I call "Onion Red Gravy"; I use regular white or yellow onions, but instead of a brown only gravy, I make it sing with a little tomato sauce.
Onion Red Gravy
3 Tbsp oil (oil from the skillet the steaks were browned in)
1 large onion cut into 1/4 inch slivers
3 Tbsp flour
1 (8 oz) can tomato sauce
1 (14.5 oz) can beef broth
1 tsp ground black pepper
1 tsp minced garlic
In a deep, 12 inch skillet, heat the oil on medium-high and saute' the onions until they just begin to soften. Stir in the flour thoroughly before adding the tomato sauce, beef broth, black pepper and garlic. Bring to a boil and immerse the steaks into the liquid. Turn the heat down to low, cover and let simmer for 30 minutes before serving.
This will be enough to simmer 6 Country Fried Steaks in.
So there you have it, Country Fried Steaks and two very different gravies to serve them with. Enjoy!