Jaegersosse Huntersauce
Experience the rich, comforting flavors of Jaegersosse, a classic German Hunter's Sauce that elevates any dish to gourmet status. This velvety mushroom sauce starts with golden-browned cremini mushrooms, sautéed onions, and garlic, all simmered in a luscious blend of beef broth, dry red wine, and heavy cream. Infused with tomato paste, Worcestershire sauce, and a hint of fresh thyme, this savory sauce boasts layers of depth and umami that pair perfectly with schnitzel, steak, or roasted meats. Ready in just 35 minutes, this versatile recipe is ideal for weeknight dinners or special occasions, especially when served alongside spaetzle or creamy mashed potatoes. Garnished with fresh parsley for a vibrant finish, Jaegersosse is a must-try sauce that brings the taste of traditional German cuisine right to your table.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 10 ounces Cremini mushrooms (sliced)
- 1 tablespoon All-purpose flour
- 1.5 cups Beef broth
- 0.5 cups Dry red wine
- 0.25 cups Heavy cream
- 1 tablespoon Tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Fresh thyme (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and bubbling.
Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they are browned and have released their moisture.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth and red wine, whisking constantly to prevent lumps from forming.
Stir in the tomato paste, Worcestershire sauce, thyme, salt, and black pepper. Bring the sauce to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 10-12 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
Pour in the heavy cream and stir to combine. Cook for another 2-3 minutes to warm the cream through.
Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Remove the skillet from heat and garnish the sauce with fresh parsley before serving.
Serve the Jaegersosse warm over schnitzel, steak, roasted meats, or alongside spaetzle or mashed potatoes.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
