Chicken Fried Steak with Creamed Pan Gravy

Place steaks on a wax paper lined surface and cover with a second sheet of wax paper.

Pound steaks into 1/4 inch thick pieces and set to the side.

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.

To the last pile of flour, mix in the paprika, pepper, and salt.

In a shallow dish, beat together the water and eggs.

Cut steaks into 4 pieces.

Coat first in plain flour, then egg, then seasoned flour, and finally the cornmeal.

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.

Then all are browned, place all of the steak back into the skillet, cover, and cook for 15 minutes.

Remove steaks to a serving platter and pour off all but 3 tablespoons of the drippings.

Add 2 tablespoons of flour to the drippings and cook about 2 minutes.

Whisk in the broth, season with salt and pepper. Then add in the cream with a whisk.

When gravy bubbles, remove from heat.

Prepare the biscuits while the steak cooks according to the directions. Serve steaks and warm biscuits with gravy on top.