Chicken Fried Steaks w/ Creamed Pan Gray & Biscuits

from Rachel Ray Top 30 30-Minute Meals

1 package bake off biscuits (such as Pillsbury) prepared to packaged directions
2 round steaks, ½ inch thick (1 ½ lbs total)
Wax paper
1 cup plus 2 tablespoons flour
1/3 cup cornmeal
1 teaspoon sweet paprika
1 teaspoon salt
½ teaspoon freshly grated black pepper
2 eggs, beaten
2 tablespoons water
4 tablespoons vegetable oil
2 tablespoons flour
1 ¼ cups beef broth or stock
¼ cup half & half or cream
Preheat a large, heavy skillet over medium-high heat.

Set steaks on wax-paper-lined work surface and cover with another piece of wax paper. Pound steaks to a ¼ inch thickness. Set steaks aside. Line work surface with more wax paper. Pour ½ cup flour into each of town piles on opposite ends of this work space. Add cornmeal, paprika, salt and pepper to one pile of flour. Beat eggs and water in a pie plate or shallow dish.

Cut steaks in half and coat first in plain flour, then in egg, and then in the seasoned flour and cornmeal mixture.

Add 2 tablespoons oil to hot skillet and brown 2 steaks at a time. as they brown, remove from the pan, and add more oil as needed. When the last 2 portions are browned, add the first two back to the pan. Cover pan, lower heat to medium-low and cook covered, 15 minutes.

Remove steaks to serving platter and pour off all but 2 to3 tablespoons of drippings. Add 2 tablespoons flour to the drippings, and cook, 2 minutes. Whisk in broth and season with salt and pepper. Add half-and-half or cream and whisk into gravy. When gravy bubbles, remove from heat. Top steaks and warm biscuits with gravy and serve with steamed green beans.