1 1/2 lb. round steak, cut into 1/2 inch thick slices
1 cup + 2 tablespoons flour
1/3 cup cornmeal
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
2 tablespoons water
4 tablespoons vegetable oil
2 tablespoons flour
1/4 cups half and half or cream
1 1/4 cup beef broth
1 package of pillsbury biscuits

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.