Authentic Jägersauce: German Hunter's Sauce for Spätzle & Schnitzel

• •4 slices Smoked streaky bacon
• •1 medium, finely chopped Yellow onion
• •2 cloves, minced Garlic
• •12 oz, sliced Cremini (baby bella) mushrooms
• •1 tbsp Tomato paste
• •1 cup Dry red wine
• •2 cups, good quality Beef broth
• •2 tbsp All-purpose flour
• •3 small Fresh thyme sprigs
• •1 Bay leaf
• •to taste Salt
• •to taste Freshly ground black pepper
• •2 tbsp, chopped, for garnish Fresh parsley

Instructions

1. 1

   In a large skillet or Dutch oven over medium heat, render the bacon slices until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.

2. 2

   Add the chopped onion to the pan with the bacon fat (add a splash of olive oil if there isn't enough fat, about 1-2 tbsp). Sauté for 5-7 minutes until softened and translucent.

3. 3

   Add the minced garlic and sliced mushrooms to the pan. Increase heat slightly and cook for 8-10 minutes, stirring occasionally, until the mushrooms are well browned and have released their moisture.

4. 4

   Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.

5. 5

   Pour in the dry red wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer and reduce by half, about 2-3 minutes.

6. 6

   Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring, to cook out the raw flour taste and create a roux.

7. 7

   Gradually whisk in the beef broth, a little at a time, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring constantly until it begins to thicken.

8. 8

   Add the fresh thyme sprigs and bay leaf to the sauce. Season with salt and freshly ground black pepper to taste. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken further.

9. 9

   Remove and discard the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add a splash more broth; if too thin, simmer uncovered for a few more minutes.

10. 10

    Stir in the reserved crispy bacon bits (optional, for texture and extra flavor) and a tablespoon of fresh chopped parsley. Serve immediately over warm Spatzle, garnished with the remaining fresh parsley.

Chef's Tips

• 💡For the best flavor, use a high-quality beef broth. Homemade is ideal if available.
• 💡Don't overcrowd the pan when browning mushrooms; cook them in batches if necessary to ensure they brown instead of steam.
• 💡Allow the red wine to reduce fully to concentrate its flavor and cook off the alcohol.
• 💡When adding flour, ensure it cooks for a minute or two to prevent a raw flour taste in your sauce.
• 💡This sauce can be made a day ahead and gently reheated. Flavors often deepen overnight. Add a splash of broth or water when reheating if it's too thick.