Chicken Fried Steaks and Creamed Pan Gravy with Biscuits

Total Time:
33 min
15 min
18 min

4 servings

  • 1 1 /2 pounds (1/2-inch thick) round steak
  • 1 cup plus 2 tablespoons flour
  • 1/3 cup cornmeal, eyeball it
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt, 1/3 palm full
  • 1/2 teaspoon ground pepper, eyeball it
  • 2 eggs beaten
  • 2 tablespoons water, 2 splashes
  • 4 tablespoons vegetable oil
  • 1 1/4 cups beef broth or stock
  • 1/4 cup half-and-half or cream, 2 turns of the pan
  • 1 package bake-off biscuits, prepared according to package directions
  • Waxed paper
  • 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.

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