1 large sweet onion, halved and sliced
2 boneless shell steaks (I prefer ribeyes, about 1/2-inch thick)
Salt & Pepper to taste
1 pkg Knorr Hunter Sauce (or 1 packet Brown Gravy Mix)
1 cup water
Heat the butter in a non-stick skillet over medium-high heat until melted. Add the sliced onions and cook, stirring often for 7-10 minutes or until lightly browned and tender. Remove the onions and keep warm.
Sprinkle the steaks with salt and pepper and add them to the hot skillet. Cook, turning only once, for 7-10 minutes total, or until steak is of desired doneness. Remove to warmed serving plates.
Add the sauce mix and water to the skillet. Whisk over medium heat, stirring to combine and scraping up the browned bits on the bottom of the pan. Boil 1 minute until thickened.
Serve steaks topped with sauce and onions. Excellent with Mashed Potatoes!
Adapted from Woman's Day magazine recipe from 2006.
