Creamy German Hunter's Sauce (Printable Version)
Savor a creamy hunter's sauce packed with mushrooms, onions, bacon, and fresh herbs for bold, comforting flavors.
# What You'll Need:
→ Main Components
01 -
450 g mushrooms, cleaned and sliced
02 -
1 large onion, finely chopped
03 -
3 cloves garlic, finely minced
04 -
110 g bacon or speck, finely diced
05 -
30 g unsalted butter
06 -
15 g all-purpose flour
07 -
240 ml bone broth or stock
08 -
15 g tomato paste
09 -
3 sprigs fresh thyme, divided
10 -
60 ml sour cream or cream
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
5 ml Worcestershire sauce (optional)
→ For Garnish
14 -
Fresh parsley leaves, chopped
# Steps to Follow:
01 -
Clean and thinly slice the mushrooms. Finely chop the onion and mince the garlic. Dice the bacon or speck.
02 -
In a large skillet over medium heat, cook the diced bacon or speck until golden and crisp. Remove the bacon pieces with a slotted spoon and set aside, retaining the rendered fat in the pan.
03 -
Add butter to the hot skillet. When melted, add chopped onion and sauté until translucent. Incorporate minced garlic and 2 sprigs of thyme, cooking briefly. Add the sliced mushrooms and cook, stirring often, until they are golden and moisture has evaporated.
04 -
Sprinkle flour over the mushroom mixture and stir thoroughly. Add tomato paste and cook for 2 minutes, stirring constantly to blend.
05 -
Gradually pour in the bone broth or stock and Worcestershire sauce, stirring to prevent lumps. Simmer over medium-low heat until the mixture slightly thickens.
06 -
In a separate bowl, combine several tablespoons of the hot sauce with the sour cream to warm it gently. Stir this tempered mixture back into the skillet. Avoid boiling to prevent curdling.
07 -
Return the cooked bacon to the skillet. Season with salt and black pepper. Simmer gently until the sauce reaches desired thickness. If the sauce thickens too much, adjust with a splash of water, white wine, or additional stock.
08 -
Garnish with fresh chopped parsley and remaining thyme. Serve immediately alongside preferred main dishes.
# Additional Notes:
01 -
Temper the sour cream before adding it to the hot sauce to prevent curdling and maintain a smooth texture.
02 -
The sauce pairs traditionally with schnitzel, roast meats, or potato dumplings.