Country Style Steak

                      4 steaks cut from a bottom round roast 1/2 inch thick
                      flour for dredging
                      15 ounces chicken broth
                      1 teaspoon dried thyme
                      2 teaspoon corn starch
                      2 teaspoon water
                      Salt and Pepper to taste


                     Pat dry steaks and salt and pepper.  Dredge steak
                     in flour, shake off excess.  Tenderize with
                     48 blade cutter.  Set pot to high sauté, add oil, add
                     steak, and brown steak on both sides. Remove steak
                     and add broth and thyme, scrap up the bottom of the pot.
                     Return steak to pot and cook at high pressure for
                     35 minutes, natural release for10 minutes. Remove
                     meat from pot and set to high sauté.  To thicken sauce
                     make a slurry of water corn starch and add to broth.
                     Stir and cook until thickened.