just had lunch- made something for first time in years....

CFS !
 

really was easier than I thought I remembered it being, and it came out great.  unfortunately, we were too lazy to make mashed potatoes...

the gravy is usually made with

part of the residual oil/meat fat from the fry pan
milk/cream
flour
pepper (and other seasonings...?)
some people will render some sort of pork fat into the residual of the fry pan first (keeping the steaks hot in the oven...)

yeh, I mean it think it's pretty standard other than

pork
spices other than pepper



on the other hand, the "customization" you can really make in the dish comes with what spices/herbs you put in the flour (and what flour you use)
ours today had:  pepper, salt, onion, garlic, cayenne , with general all purpose flour.


 
I think another real key for doing it at home, especially if you don't have perfect appliances and the recipe and times down perfect etc...

make the steaks as small as reasonably possible... about 3-4 oz's of meat each. (1/2-3/4" thick or so, by around 2x4 " wide/long) ,   sure it isn't what is served at a restaurant and looks a bit funny, but it's very easy to cook the meat through without turning it into leather either on the edges....