Jagersauce (Traditional German Hunters Sauce for Spatzle)
Jagersauce (Traditional German Hunters Sauce for Spatzle)
Ingredients
- •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
- •1/2 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.
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.
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.
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.
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
- 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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux