Name: Creamy German Hunter’s Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 4 oz bacon, diced; 1 small onion, finely chopped; 8 oz cremini mushrooms, sliced; 2 tbsp butter; ½ cup heavy cream; 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; 1 tbsp chopped fresh parsley

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Introduction

Creamy German Hunter’s Sauce is a rich and savory sauce packed with tender mushrooms, smoky bacon, and a velvety cream base. Perfect for drizzling over meats or hearty potatoes, this traditional sauce adds a deliciously comforting touch to any meal.

A close-up view of several browned chicken pieces in a thick, creamy light brown sauce with sliced mushrooms scattered throughout. The chicken has a slightly crispy texture with dark brown searmarks, and the sauce is smooth, glossy, and rich. Small green parsley leaves are sprinkled on top, adding contrast to the dish. Everything is contained in a dark bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
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 to 7 minutes until the mushrooms are browned.
Step 3: Sprinkle the flour over the mushrooms and stir to coat them evenly. Cook for 1 minute to remove the raw flour taste.
Step 4: Gradually whisk in the beef stock and white wine, scraping up any browned bits from the pan. Stir in the tomato paste and Dijon mustard until well combined.
Step 5: Let the sauce simmer for 5 minutes until it thickens slightly. Reduce the heat, then stir in the heavy cream, dried thyme, and paprika.
Step 6: Return the crispy bacon to the pan and season the sauce with salt and pepper to taste. Allow it to simmer gently for 3 more minutes.
Step 7: Garnish the sauce with chopped fresh parsley before serving.

Tips & Variations

Use a dry white wine you enjoy drinking for the best flavor. If you prefer non-alcoholic, substitute with extra beef stock and a splash of white grape juice.
For a deeper mushroom flavor, try a mix of cremini and shiitake mushrooms.
Serve this sauce over pan-fried pork chops, grilled chicken, or roasted vegetables for a delicious meal.
Fresh thyme can be used instead of dried; use 1 tablespoon of fresh thyme leaves for a brighter taste.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. If the sauce thickens too much, add a splash of beef stock or cream to loosen it.

How to Serve

The image shows a close-up of food with several pieces of golden-brown chicken partially covered in a creamy sauce that is light beige in color. There are sliced mushrooms mixed into the sauce, which has a smooth and slightly thick texture. Green herbs are sprinkled on top, adding a fresh touch. The dish is presented on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the sauce a day in advance and refrigerate it. Rewarm it gently before serving to maintain its creamy texture.

Can I freeze German Hunter’s Sauce?

Freezing is possible, but the cream may separate upon thawing. If freezing, stir well when reheating and consider adding a little extra cream or milk to restore the silky texture.