Description
A rich and velvety German mushroom sauce with a deep, savory flavor enhanced by bacon and a touch of cream. This classic Jägersoße is perfect over schnitzel, spaetzle, or roasted meats.
Ingredients
Scale
- 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
- In a large skillet, cook bacon over medium heat until crispy. Remove with slotted spoon, leaving fat in pan.
- Add onions to bacon fat; sauté 3 minutes until translucent. Add mushrooms and butter; cook 5-7 minutes until browned.
- Sprinkle flour over mushrooms; stir to coat and cook 1 minute.
- Gradually whisk in beef stock and wine, scraping up browned bits. Stir in tomato paste and mustard.
- Simmer 5 minutes until slightly thickened. Reduce heat, stir in cream, thyme, and paprika.
- Return bacon to pan. Season with salt and pepper. Simmer 3 more minutes.
- Garnish with fresh parsley before serving.
Notes
- Traditional pairing: Serve with pork schnitzel or wild game
- Vegetarian option: Omit bacon, use vegetable stock and smoked paprika
- Storage: Refrigerate up to 3 days (sauce thickens when cold)
- For deeper flavor: Use wild mushrooms like chanterelles
- Consistency tip: Thin with extra stock if needed when reheating
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: ½ cup sauce
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg