Chicken Fried Steak With Creamed Pan Gravy

• 1 1/2 lb round steak, cut into 1/2 inch thick slices
• 1 cup + 2 tablespoons flour
• 1/3 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons water
• 4 tablespoons vegetable oil
• 2 tablespoons flour
• 1/4 cups half and half or cream
• 1 1/4 cup beef broth
• 1 package of pillsbury biscuits

1. Place steaks on a wax paper lined surface and cover with a second sheet of wax paper.
2. Pound steaks into 1/4 inch thick pieces and set to the side.
3. Line your work area with clean wax paper and make 1/2 cup pile of flour, then pile of corn meal, and then another 1/2 cup pile of flour.
4. To the last pile of flour, mix in the paprika, pepper, and salt.
5. In a shallow dish, beat together the water and eggs.
6. Cut steaks into 4 pieces.
7. Coat first in plain flour, then egg, then seasoned flour, and finally the cornmeal.
8. In a heavy skillet, heat 2 tablespoons of the oil. When hot, brown up 2 pieces of steak at a time and more oil as needed.
9. Then all are browned, place all of the steak back into the skillet, cover, and cook for 15 minutes.
10. Remove steaks to a serving platter and pour off all but 3 tablespoons of the drippings.
11. Add 2 tablespoons of flour to the drippings and cook about 2 minutes.
12. Whisk in the broth, season with salt and pepper. Then add in the cream with a whisk.
13. When gravy bubbles, remove from heat.
14. Prepare the biscuits while the steak cooks according to the directions. Serve steaks and warm biscuits with gravy on top.

cornmeal, paprika, salt, black pepper, eggs, water, vegetable oil, flour, cream, beef broth, biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68892 (may not work)