Gravy is easy.
No. Really it is.
Oh, I know those of you unbelievers are shaking your heads now and thinking about just grabbing a jar or packet of gravy from the grocer.
Gravy is just a roux base. I know, the term roux is fancy sounding and scary.
So, to start, the gravy I make for chicken fried steak is the same sausage gravy I use for biscuits and gravy. The exact same.
1 lb ground sausage
1 Portabella mushroom
2 T butter
2 T flour
1 cup chicken broth/stock
1 cup milk
2 T sour cream
1 T seasoned salt w pinch of cayenne
Start with a good ground sausage. Pastured pigs make the best sausage. I have used green onion, breakfast, or Italian sausage- they all work. I like the breakfast blend the best though. Fry it up brown. When it is half done, add chopped mushrooms. Brown until cooked and crumbly. Add butter. Once the butter melts add the flour and sprinkle it all over everything. Stir fast. Be ready with the broth. Once all the flour is wet with the grease and butter, add the chicken broth and stir furiously. It will thicken quick, add the milk when it thickens, stir furiously and turn the heat to low/medium. Add the sour cream and seasoning to taste. Turn the heat off entirely once it is as thick as you like.
When making a chicken gravy, start with melted butter, add flour and stir until all the flour is wet, add 2 cups of broth and stir until it is as thick as you like. Season.
When making Alfredo type sauce: melt butter, add flour and stir until flour is wet, add 2 cups of milk and stir until it is as thick as you like, add 1 cup of cheese of your choice, gently stir off heat until cheese is melted, season. I like Asiago and Parmesan (Not the green can kind though, the real hard grate yourself kind, because I am a cheese snob. The green can stuff technically will work.)
Beef, lamb, chicken drippings, ect- all follow the same equation. Melted fat, add flour, add liquid of your choice, stir furiously until thick and gravy.