Description
This Creamy German Hunter’s Sauce is a savory and rich sauce featuring crispy bacon, sautéed cremini mushrooms, onions, and a luscious blend of beef stock, white wine, and cream. Infused with subtle flavors of thyme, paprika, and Dijon mustard, this sauce is perfect for complementing meats, potatoes, or noodles, bringing a hearty and comforting taste to your meal.
Ingredients
Scale
Meat and Vegetables
- 4 oz bacon, diced
- 1 small onion, finely chopped
- 8 oz cremini mushrooms, sliced
Cooking fats and thickening agents
- 2 tbsp butter
- 2 tbsp all-purpose flour
Liquids and flavorings
- 1 cup beef stock
- ½ cup dry white wine
- 1 tsp tomato paste
- 1 tsp Dijon mustard
- ½ cup heavy cream
Spices and herbs
- ½ tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Cook the bacon: In a large skillet over medium heat, cook the diced bacon until it becomes crispy. Use a slotted spoon to remove the bacon pieces from the pan, leaving the rendered fat behind for flavor.
- Sauté onions and mushrooms: Add the finely chopped onions to the bacon fat in the skillet and cook for about 3 minutes until translucent. Next, add the sliced cremini mushrooms and butter, cooking for 5 to 7 minutes until the mushrooms are nicely browned.
- Add flour: Sprinkle the all-purpose flour over the browned mushrooms and onions, stirring well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
- Add liquids and flavorings: Gradually whisk in the beef stock and dry white wine while scraping up any browned bits from the bottom of the pan. Stir in the tomato paste and Dijon mustard to enhance the sauce’s depth of flavor.
- Simmer and thicken: Allow the mixture to simmer for 5 minutes until the sauce slightly thickens. Then reduce the heat, and stir in the heavy cream, dried thyme, and paprika to create a smooth, creamy consistency.
- Finish the sauce: Return the crispy bacon to the skillet. Season the sauce with salt and pepper to your taste. Let it simmer for an additional 3 minutes to blend all flavors perfectly.
- Garnish and serve: Before serving, sprinkle the freshly chopped parsley over the sauce for a burst of color and freshness. Serve warm alongside your favorite dishes.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best results.
- For a thicker sauce, you can cook it a few minutes longer after adding the cream.
- This sauce pairs beautifully with grilled or roasted meats, particularly pork, beef, or chicken.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Adjust the seasoning carefully as bacon can be salty.
