Country fried steak is sometimes also called chicken fried steak. Here are a couple of recipes using different spices, etc. You will get the nice brown gravy want if you follow the gravy instructions. A tip to keep in mind, if your gravey comes out too thin, thicken it easily with already-mashe potatoes or instant mashed potatoes. If you want the gravy darker, add a bit of beef bouillon OR instant coffee.

Country Fried Steak

1 pound round steak
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons bacon grease or Canola oil
2 tablespoons flour
2 cups milk

Trim fat from meat and cut into 4 equal serving pieces. Pound
steak with a mallet to tenderize it. Mix flour, salt, and pepper in a
shallow, wide bowl and dredge each piece of meat in it, coating
well on both sides. Heat grease or oil until hot but not smoking in
a large, heavy skillet with a lid.

Brown the meat pieces on both sides,turn heat down a bit, cover
and let steak fry like chicken for 15 minutes, until done. Remove
cover and let steak crisp for about 5 minutes. Take steak from
the pan and drain. Leave about 2 tablespoons of drippings and
all the browned flecks of crust in the pan.Turn the heat a bit
lower, sprinkle flour into the drippings and stir to keep from
lumping until it browns slightly. Slowly add milk, stirring. Let it
cook over low heat until thick,about 3 to 5 minutes. Taste and
add seasoning, if needed.

Serve gravy on the side. This is also sometimes served by placing some gravy on the dinner or serving plates UNDER the chicken fried steak.

Makes 4 servings

Country Style Steak

1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 1/2 pounds round steaks, cut 1/2" thick
3 slices bacon, cut in 1" squares
peanut oil or lard, if needed
6 tablespoons flour
1 teaspoon salt
4 cups sliced onions
2 cloves garlic, chopped
1/2 teaspoon sugar
3 cups cold water or beef stock

Combine the pepper, thyme, sage, and red pepper flakes in a
bowl and rub the steaks well all over with the mixture. Set aside
to season for at least 20 minutes, preferably overnight, covered,
in the refrigerator.

Render the bacon in the skillet or saute pan until it browns.
Remove the bacon, drain, and set aside. If necessary add fat to
the pan for browning the steaks. Combine the flour and salt on a
plate and dredge the steaks reserving the remaining flour for
thickening the gravy. Over medium heat brown the beef well on
each side and reserve the steaks. Add the onions and garlic and
saute over low heat until tender. Sprinkle with sugar and the
remaining flour. Stir in well, raise heat to medium, and cook until
golden. Add the water or stock slowly, stirring constantly.
Return the steaks and bacon to the pan and simmer for 40
minutes or until very tender.

Serves 6 to 8