Creamy German Hunter’s Sauce Recipe
If you’re hunting for a way to elevate your next meal, look no further than this Creamy German Hunter’s Sauce. This swoon-worthy sauce is loaded with smoky bacon, golden mushrooms, and a splash of red wine, swirled together with rich cream and fragrant herbs. It’s absolutely irresistible poured over schnitzels, steaks, or roasted veggies, and it’s one of those recipes that turns an everyday dinner into something unforgettable.
Ingredients You’ll Need
The beauty of Creamy German Hunter’s Sauce is in its simple ingredients, each adding an important note to the symphony of flavors. By sticking to classic staples, you get that deeply savory taste and velvety finish every single time.
- Bacon: Diced and sautéed until crispy, it brings a smoky richness that’s the heart of the sauce.
- Onion: Finely chopped for a gentle sweetness that rounds out the bold flavors.
- Cremini mushrooms: Sliced, they give a meaty texture and delicious earthiness.
- Butter: Softens the mushrooms and onions, and adds classic creamy undertones.
- All-purpose flour: Helps thicken the sauce to that perfect spoon-coating texture.
- Beef stock: Provides a deep, savory backdrop for every bite.
- Dry red wine: Adds a subtle acidity and complexity—use something you’d enjoy drinking!
- Tomato paste: Just a teaspoon brings a background richness and color.
- Dijon mustard: A pop of tang that balances the creaminess.
- Heavy cream: Swirls the sauce into luxuriously smooth territory.
- Dried thyme: A must-have for that classic German herby note.
- Paprika: For gentle warmth and a pretty color.
- Salt and pepper: To adjust the flavors exactly to your preference.
- Fresh parsley: Chopped for a hint of brightness and color when serving.
How to Make Creamy German Hunter’s Sauce
Step 1: Crisp the Bacon
Start by adding your diced bacon to a large skillet over medium heat. Cook until the bacon turns golden brown and irresistible—this usually takes about 5-7 minutes. Use a slotted spoon to transfer the crispy bits to a plate, but leave all that glorious bacon fat in the pan. It’s going to infuse the Sauce with incredible smoky undertones.
Step 2: Sauté Onions and Mushrooms
Toss the chopped onions into the bacon fat and sauté for about 3 minutes. They’ll turn soft and slightly translucent. Next, add the sliced cremini mushrooms and a couple of tablespoons of butter. Cook everything together, stirring frequently, until the mushrooms are nicely browned and their aroma fills the kitchen—about 5-7 more minutes.
Step 3: Thicken with Flour
Sprinkle the flour evenly over the mushrooms and stir to coat. This step is quick, just a minute or so, but important—the flour is what takes the Creamy German Hunter’s Sauce from soupy to silky-smooth.
Step 4: Add Stock, Wine, and Flavorings
Slowly whisk in the beef stock and the dry red wine, stirring and scraping up any tasty brown bits from the bottom of the pan. Stir in the tomato paste and Dijon mustard. The combination of these ingredients layers in complexity and that classic tang synonymous with hunter-style sauces.
Step 5: Simmer and Create Creamy Magic
Let the sauce gently simmer for about 5 minutes until it starts to reduce and thicken. Reduce the heat and pour in the heavy cream, then sprinkle in the dried thyme and paprika. Stir and let everything meld together; the Sauce should look glossy and irresistible.
Step 6: Return the Bacon
Pour those crispy bacon bits back into the pan and give everything a good stir. Taste and season with salt and pepper as you like. Let it all simmer for another 3 minutes, allowing the flavors to fully develop.
Step 7: Garnish and Serve
Take the pan off the heat and scatter a generous tablespoon of chopped fresh parsley across the top. That final touch of green makes the Creamy German Hunter’s Sauce pop and adds a whisper of freshness.
How to Serve Creamy German Hunter’s Sauce
Garnishes
A sprinkle of fresh parsley is the classic touch—its herby brightness cuts through the richness beautifully. If you’re feeling fancy, a few extra sautéed mushrooms or a dusting of smoked paprika can elevate the plate visually and flavor-wise.
Side Dishes
Traditionally, Creamy German Hunter’s Sauce is delicious poured over pan-fried schnitzels, but it’s every bit as welcome on grilled chicken, pork chops, or steak. It’s also dreamy atop buttered egg noodles, spaetzle, or a mound of creamy mashed potatoes, catching every last drop of the sauce.
Creative Ways to Present
You can get playful by spooning this luscious sauce over crispy roasted vegetables, serving as a dipping sauce for crusty bread, or even draping it atop an omelet for a decadent brunch twist. Any main or side you want to make exceptional will welcome a ladle of Creamy German Hunter’s Sauce.
Make Ahead and Storage
Storing Leftovers
If you have leftover Creamy German Hunter’s Sauce, let it cool to room temperature before transferring it to an airtight container. In the refrigerator, it keeps beautifully for up to three days, and the flavors may deepen even more!
Freezing
Although this sauce is loaded with cream, it actually freezes better than you might expect. Cool it completely, transfer to freezer-safe containers, and freeze for up to two months. Just be aware that the texture can become a little grainy on thawing, but a slow reheating with extra cream can help restore its silkiness.
Reheating
Reheat Creamy German Hunter’s Sauce gently on the stovetop over low heat, stirring continuously to prevent scorching and to help any separated fats re-emulsify. You can add an extra splash of cream or beef stock if it’s gotten especially thick.
FAQs
What cuts of meat does Creamy German Hunter’s Sauce pair best with?
Traditionally, it’s a favorite topping for pork or veal schnitzel, but it is equally amazing on grilled chicken breasts, juicy steak, or even as an indulgent sauce for roasted vegetables or mushroom burgers.
Can I make this sauce vegetarian?
Absolutely! Simply omit the bacon and swap the beef stock for a rich vegetable stock. You can add a bit of smoked paprika or a dash of liquid smoke for that elusive savory depth.
Does the alcohol from the red wine cook off?
Yes, most of the alcohol simmers away as the sauce reduces, leaving behind only the subtle depth and enhanced flavor that the wine brings to Creamy German Hunter’s Sauce.
Can I use different mushrooms?
Cremini mushrooms are a classic choice for their deep flavor, but you can easily substitute white button mushrooms, shiitake, or even a blend if you want a more complex mushroom medley.
How do I prevent the sauce from getting lumpy?
The key is to sprinkle the flour over the sautéed mushrooms evenly and stir well before slowly whisking in the liquids. This prevents lumps and helps the Creamy German Hunter’s Sauce stay velvety smooth.
Final Thoughts
Bursting with flavor and deeply comforting, Creamy German Hunter’s Sauce is destined to become a go-to staple in your kitchen. Gather your ingredients, invite someone hungry to the table, and experience for yourself how this lush, savory sauce can turn any meal into a special occasion!
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Creamy German Hunter’s Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in the rich and flavorful Creamy German Hunter’s Sauce, a hearty sauce featuring bacon, mushrooms, and a touch of cream. Perfect for topping meats or pasta!
Ingredients
Bacon:
- 4 oz diced bacon
Vegetables:
- 1 small onion, finely chopped
- 8 oz cremini mushrooms, sliced
Other:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup beef stock
- ½ cup dry red 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
- Cook Bacon: In a skillet, cook bacon until crispy. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté onions in bacon fat, then add mushrooms and butter until browned.
- Add Flour: Sprinkle flour over mushrooms, stir, and cook briefly.
- Combine Liquids: Gradually whisk in beef stock and wine, then add tomato paste and mustard.
- Simmer: Simmer until slightly thickened, then reduce heat and stir in cream, thyme, and paprika.
- Finish Sauce: Return bacon to the pan, season with salt and pepper, and simmer a few more minutes.
- Serve: Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
Keywords: German hunter’s sauce, creamy sauce, bacon and mushroom sauce
