Creamy German Hunter’s Sauce Recipe

Introduction

Creamy German Hunter’s Sauce is a rich and savory sauce packed with mushrooms, bacon, and a touch of cream. Perfect for pairing with meats or hearty dishes, it offers deep flavors inspired by traditional German cuisine.

Ingredients

• 4 oz bacon, diced
• 1 small onion, finely chopped
• 8 oz cremini mushrooms, sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef stock
• ½ cup dry white wine
• 1 tsp tomato paste
• 1 tsp Dijon mustard
• ½ cup heavy cream
• ½ tsp dried thyme
• ½ tsp paprika
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon fat in the pan.
2. Step 2: Add the chopped onion to the bacon fat and sauté for about 3 minutes until translucent. Then add the sliced mushrooms and butter, cooking for 5-7 minutes until the mushrooms are browned.
3. Step 3: Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
4. Step 4: Gradually whisk in the beef stock and dry white wine, scraping up any browned bits from the bottom of the pan. Stir in the tomato paste and Dijon mustard until fully combined.
5. Step 5: Let the sauce simmer for about 5 minutes until it thickens slightly. Reduce the heat, then stir in the heavy cream, dried thyme, and paprika.
6. Step 6: Return the crispy bacon to the pan and season the sauce with salt and pepper to taste. Simmer for an additional 3 minutes to meld the flavors.
7. Step 7: Garnish the sauce with chopped fresh parsley before serving. Enjoy over your favorite meat or side dish.

Tips & Variations

• Substitute cremini mushrooms with button mushrooms or mixed wild mushrooms for different flavor profiles.
• Use vegetable stock instead of beef stock for a lighter or vegetarian-friendly version.
• For a richer sauce, add a dash of brandy or cognac when deglazing the pan.
• Fresh thyme can be used instead of dried for a brighter herb flavor.

Storage

Store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. Avoid boiling to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, the sauce can be made a day in advance. Refrigerate it and gently reheat before serving. The flavors often improve after resting.

What dishes pair well with German Hunter’s Sauce?

This sauce pairs wonderfully with pork, beef, chicken, or even over egg noodles and mashed potatoes for a hearty meal.

Creamy German Hunter’s Sauce Recipe

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★★★★★

4.7 from 93 reviews

This Creamy German Hunter’s Sauce is a savory and rich sauce traditionally served with meats like schnitzel or roasted pork. Featuring crispy bacon, earthy cremini mushrooms, and a luscious cream base enhanced with white wine and aromatic herbs, this recipe delivers classic German flavors in a hearty, comforting sauce.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 4 oz bacon, diced
• 1 small onion, finely chopped
• 8 oz cremini mushrooms, sliced

Dairy and Fats

• 2 tbsp butter
• ½ cup heavy cream

Pantry Staples

• 2 tbsp all-purpose flour
• 1 cup beef stock
• ½ cup dry white wine
• 1 tsp tomato paste
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ½ tsp paprika
• Salt and pepper to taste

Garnish

• 1 tbsp chopped fresh parsley

Instructions

1. Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon using a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Sauté Onions and Mushrooms: Add the finely chopped onion to the bacon fat and sauté for about 3 minutes until translucent. Then add the sliced cremini mushrooms and butter; continue cooking for 5 to 7 minutes until the mushrooms are browned.
3. Add Flour: Sprinkle the all-purpose flour evenly over the mushrooms and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
4. Add Liquids and Flavorings: Gradually whisk in the beef stock and dry white wine, scraping the pan to loosen any browned bits. Stir in the tomato paste and Dijon mustard until fully combined.
5. Simmer and Thicken: Allow the sauce to simmer gently for 5 minutes until it thickens slightly. Then reduce the heat to low and stir in the heavy cream, dried thyme, and paprika.
6. Return Bacon and Season: Return the cooked bacon to the pan. Season the sauce with salt and pepper to taste. Let the mixture simmer for an additional 3 minutes to meld the flavors.
7. Garnish and Serve: Remove from heat and garnish the sauce with freshly chopped parsley before serving. This sauce pairs wonderfully with meat dishes such as schnitzel or roast pork.

Notes

• Use a dry white wine such as Sauvignon Blanc or Chardonnay for best flavor.
• You can substitute heavy cream with sour cream for a slightly tangier sauce.
• For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
• Make sure to cook the flour properly to avoid a raw taste in the sauce.
• The sauce can be prepared ahead and gently reheated before serving.

Keywords: German hunter’s sauce, creamy mushroom sauce, bacon sauce, traditional German sauce, cremini mushrooms, white wine sauce