Print

Creamy German Hunter’s Sauce Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

A rich and creamy German Hunter’s Sauce featuring crispy bacon, sautéed mushrooms, and a luscious blend of cream, beef stock, and spices. This versatile sauce is perfect for drizzling over meats, potatoes, or vegetables, delivering classic earthy and smoky flavors.

Ingredients

Scale

Meat

  • 4 oz bacon, diced

Vegetables

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

Dairy

  • 2 tbsp butter
  • ½ cup heavy cream

Pantry

  • 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

Herbs

  • 1 tbsp chopped fresh parsley

Instructions

  1. Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until it is crispy. Once done, remove the bacon pieces using a slotted spoon, leaving the rendered fat in the skillet to provide flavor for the sauce.
  2. Sauté Onions and Mushrooms: Add the finely chopped onions to the bacon fat in the skillet and sauté for about 3 minutes or until they become translucent. Then add the sliced cremini mushrooms along with butter, cooking for 5 to 7 minutes until the mushrooms are nicely browned.
  3. Add Flour: Sprinkle the all-purpose flour over the browned mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste, helping to thicken the sauce later.
  4. Incorporate Liquids and Seasonings: Gradually whisk in the beef stock and dry white wine, making sure to scrape up any browned bits from the bottom of the pan for added flavor. Stir in the tomato paste and Dijon mustard, ensuring everything is well combined.
  5. Simmer Sauce: Allow the sauce to simmer gently for 5 minutes until it thickens slightly. Then reduce the heat and stir in the heavy cream, dried thyme, and paprika to create a creamy, aromatic base.
  6. Finish Sauce: Return the crispy bacon to the pan and season the sauce with salt and pepper to taste. Let it simmer for an additional 3 minutes so the flavors meld perfectly.
  7. Garnish and Serve: Sprinkle the chopped fresh parsley over the sauce just before serving to add a fresh color and herbaceous note.

Notes

  • For a thicker sauce, simmer a few minutes longer to reduce liquid.
  • Dry white wine can be substituted with additional beef stock or a splash of lemon juice for non-alcoholic version.
  • Use fresh thyme if available for more vibrant flavor.
  • This sauce pairs excellently with meats like schnitzel, pork chops, or grilled steak, and also works well over mashed potatoes or noodles.
  • Store leftovers in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream.

Keywords: German hunter's sauce, creamy mushroom sauce, sauce with bacon and cream, beef stock sauce, mushroom bacon sauce

Find it online: https://tastewithamy.com/creamy-german-hunters-sauce-recipe/