Creamy German Hunter’s Sauce

This classic German —or “hunter’s sauce”—is a rich, earthy gravy made with mushrooms, onions, and a hint of bacon for depth. Traditionally served over schnitzel, it also makes a delicious topping for steak, venison, or spaetzle dumplings. It starts with sautéed mushrooms and aromatic onions, brought together with tomato paste, flour, and broth to build its base. A splash of sour cream (or cream) is carefully tempered in for a silky finish. Fresh herbs like thyme and parsley round it out. Ready in under 35 minutes, it’s a comforting and elegant addition to any meat dish. 

Ingredients (serves ~6)

• 1 lb (450 g) sliced mushrooms

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• ¾ cup (≈110 g) bacon or speck, finely minced (optional)

• 2 Tbsp butter

• 1 Tbsp all-purpose flour

• 1 Tbsp tomato paste

• 1 cup bone broth or stock (beef, chicken, or veggie)

• 1 Tbsp Worcestershire sauce (optional)

• 3 sprigs fresh thyme

• ½ cup sour cream or cream

• Salt and pepper, to taste

• ¼ cup parsley leaves, chopped, for garnish
  
  

Directions

1. Prep – Clean and slice the mushrooms. Chop the onion and garlic. Dice the bacon, if using. 

2. Cook bacon – In a large skillet over medium heat, cook the bacon until crispy. Remove it but leave the rendered fat.

3. Sauté veggies – Add butter to the pan, melt, then sauté onion until translucent. Stir in garlic, thyme, and mushrooms. Cook until mushrooms are golden and liquid evaporates. 

4. Build sauce – Sprinkle in flour and mix well. Add tomato paste; cook ~2 minutes, stirring. Gradually pour in broth and Worcestershire sauce, stirring to avoid lumps. Bring to a simmer until slightly thickened.

5. Temper cream – Ladle a few spoonfuls of hot sauce into a bowl of sour cream to warm it, then stir this back into the skillet. Avoid boiling to prevent curdling. 

6. Finish – Season with salt and pepper. Stir in the cooked bacon. Simmer gently until desired thickness. Add a splash of water, wine, or extra broth if it's too thick. 

7. Serve – Garnish with parsley (and extra thyme, if desired). Great over schnitzel, spaetzle, dumplings, steak, or roasted meats.

Nutritional Info (per serving, ~6 servings)

• Calories: 202 kcal

• Carbohydrates: 8 g

• Protein: 8 g

• Fat: 16 g (Saturated: 6 g)

• Fiber: 2 g

• Sugar: 3 g

• Cholesterol: 30 mg

• Sodium: ~302 mg

• Potassium: ~444 mg

• Vitamin A: 405 IU

• Vitamin C: 9 mg

• Calcium: 25 mg

• Iron: 1 mg