Creamy German Hunter’s Sauce
A rich and creamy German mushroom sauce made with onions, broth, cream, and savory seasoning. Perfect for schnitzel, spaetzle, and potatoes.
Equipment
- Skillet
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 12 ounces mushrooms sliced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup dry white wine or extra broth
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 2 tablespoons parsley chopped
Instructions
- Warm the butter and olive oil in a skillet, then cook the onion until soft. Add the garlic, mushrooms, and let them brown well.
- Stir in the tomato paste and flour, then cook briefly before pouring in the broth and wine.
- Add the Dijon mustard, Worcestershire sauce, thyme, salt, and pepper. Simmer until slightly thickened.
- Finish with the cream and parsley, then serve warm over schnitzel, spaetzle, potatoes, or chicken.
Notes
- Brown the mushrooms well for deeper flavor.
- Add cream at the end to keep the sauce smooth.
- Thin with broth if needed when reheating.