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Oma's Hunter’s Mushroom Gravy (Jägerschnitzel Sosse)

Jägersoße, or Hunter’s sauce, is a rich, savory mushroom gravy that’s perfect over schnitzel. Some use red wine, others white, or just broth—you decide what’s best!

Ingredients:

• 2 tablespoons butter
• 3 slices bacon, diced
• 1 onion, diced
• 1 pound fresh mushrooms, sliced
• 1 tablespoon tomato paste
• 2 cups beef broth or beef stock
• 1 tablespoon paprika
• salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons cornstarch in 2 tablespoons cold water (if needed)
• ¼ cup sour cream, heavy cream, or Greek yogurt

Instructions:

1. In a skillet over medium-high heat, cook bacon and onion in butter until the onions are translucent and the bacon has rendered its fat.
2. Stir in the sliced mushrooms and cook until tender, about 5 minutes, stirring constantly.
3. Mix in the tomato paste and the broth.
4. Stir in the paprika. Season with the salt and pepper.
5. Bring to boil, reduce heat and simmer gently for about 5 minutes until the gravy thickens slightly. If the sauce is too liquid, slowly add just enough of the cornstarch/water mixture until the desired consistency is reached.
6. Stir in the parsley and the sour cream. Season with additional salt and pepper, if necessary.

Notes/Hints:

• Instead of 2 cups of beef broth, use 1 cup water and 1 cup white wine
• Season with thyme
• Serve over plain schnitzel which are just fried in a butter/oil mix. 
• Or, do them the way I like them with breaded schnitzel to turn them into Jägerschnitzel. 
• This deliciously creamy sauce is also yummy served with breaded pork chops.
  

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Recipe Update: February 16, 2025