Creamy German Hunter’s SaucIngredients Recipe
Creamy German Hunter’s Sauce is a rich and flavorful sauce featuring crispy bacon, sautéed cremini mushrooms, and a luscious blend of beef stock, red wine, and cream. Perfectly seasoned with thyme, paprika, and a hint of Dijon mustard, this sauce brings a savory depth to any meat dish, making it a delightful addition to your culinary repertoire.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Sautéing and simmering
- Cuisine: German
- Diet: Low Salt
Ingredients
Scale
Meats
- 4 oz bacon, diced
Vegetables
- 1 small onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 1 tbsp chopped fresh parsley
Dairy
- 2 tbsp butter
- ½ cup heavy cream
Liquids & Stocks
- 1 cup beef stock
- ½ cup dry red wine
Dry Ingredients & Spices
- 2 tbsp all-purpose flour
- 1 tsp tomato paste
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Cook the bacon: In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan for flavor.
- Sauté onions and mushrooms: Add the finely chopped onions to the bacon fat and sauté for 3 minutes until translucent. Then add the sliced cremini mushrooms and butter, cooking for 5-7 minutes until the mushrooms are nicely browned.
- Add flour: Sprinkle the all-purpose flour over the mushrooms, stirring well to coat all the ingredients evenly. Cook for 1 minute to remove the raw flour taste.
- Deglaze and combine liquids: Gradually whisk in the beef stock and dry red wine, scraping up any browned bits from the pan to enhance the sauce’s depth of flavor. Stir in the tomato paste and Dijon mustard until fully combined.
- Simmer to thicken: Allow the sauce to simmer gently for about 5 minutes until it starts to thicken slightly. Reduce the heat to low, then stir in the heavy cream, dried thyme, and paprika for a creamy, aromatic finish.
- Reintroduce bacon and season: Return the crispy bacon pieces to the pan and season the sauce with salt and pepper according to taste. Let everything simmer together for another 3 minutes to meld the flavors.
- Garnish and serve: Just before serving, sprinkle the chopped fresh parsley over the sauce to add a fresh, vibrant note. Serve warm as a delicious complement to meats or hearty dishes.
Notes
- Use dry red wine like Pinot Noir or Merlot for best flavor.
- Replace heavy cream with sour cream for a tangier taste.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
- This sauce pairs beautifully with venison, pork, beef, or chicken.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/4 recipe (approx. 150g)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: Creamy German Hunter’s Sauce, mushroom sauce, bacon sauce, red wine sauce, savory sauce, rich mushroom gravy
