chicken fried steaks with pan gravy and biscuits
(2)
We love this recipe for chicken fried steaks from Rachael Ray. Family approved!
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(2)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Pan Fry
Ingredients For chicken fried steaks with pan gravy and biscuits
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1 1/2 lbround steak, 1/2 inch thick
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1 cplus 2 t flour
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1/3 ccornmeal
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1 tspsweet paprika
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1 tspsalt
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1/2 tspfreshly ground black pepper
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2eggs, beaten
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2 Tbspwater
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4 Tbspvegetable oil
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2 Tbspflour
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1 1/4 cbeef broth, low-sodium
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1/4 chalf and half or cream
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1 pkgbake-off biscuits, prepared to directions
How To Make chicken fried steaks with pan gravy and biscuits
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1Preheat a large, heavy skillet over med-high heat.
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2Put steaks on wax paper-lined work surface and cover with another piece of wax paper. Pound steaks to 1/4 inch thickness. Set steaks aside.
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3Line work surface with more wax paper and pour 1/2 cup flour into each of two piles on opposite ends of this work space. Add cornmeal, paprika, salt and pepper to one pile of flour.
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4Beat eggs and water in a shallow dish or pie plate.
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5Cut steaks into 4 portions and coat first in the plain flour, then in egg, and then in the seasoned flour and cornmeal mixture.
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6Add 2 T of oil to the 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 and lower heat to med-low and cook covered for 15 minutes.
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7Remove steaks to a serving platter and pour off all but 2-3 T. of the drippings. Add 2 T of flour to the drippings and cook for 2 minutes. Whisk in broth and season with salt and pepper. Add half and half or cream and whisk into gravy. When the gravy bubbles, remove from heat.
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8Serve steaks and warm biscuits with gravy on top.
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