Chicken Fried Steaks And Creamed Pan Gravy With Biscuits

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Round steak, 1/2" thick
1 cup	62g / 2.2oz	Flour - plus
2 tablespoons	30ml	Flour
1/3 cup	20g / 0.7oz	Cornmeal
1 teaspoon	5ml	Sweet paprika
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Eggs beaten
2 tablespoons	30ml	Water
4 tablespoons	60ml	Vegetable oil
1 1/4 cups	296ml	Beef broth or stock
1/4 cup	59ml	Half-and-half or cream
1		Bake-off biscuits - prepared according
		To package directions
		Waxed paper - as needed

Recipe Instructions

Preheat large, heavy skillet over medium high heat.

Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.

Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.

Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half-and-half or cream into gravy. When gravy bubbles, remove from heat.

Serve steaks and warm biscuits with gravy on top.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B80) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.