Rich mushroom gravy classic
This Creamy German Hunter’s Sauce, also known as Jägersauce, is a rich, comforting mushroom gravy that pairs beautifully with schnitzel, roasted meats, or mashed potatoes. Traditionally made with bacon, this version uses beef for a deep, savory flavor while keeping the sauce authentic and hearty. It’s creamy, earthy, and comes together quickly in one pan—perfect for busy weeknights or cozy weekend dinners. If you’re looking for an easy German mushroom sauce that tastes restaurant-worthy, this classic recipe is a must-try.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: Makes about 2 cups sauce
📝 Ingredients List
- 4 slices beef , finely chopped
- 2 tablespoons unsalted butter
- 8 oz (225 g) mushrooms (button or cremini), sliced
- 1 small onion or shallot, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth (or chicken broth)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups & spoons
🍄 Step-by-Step Beginner-Friendly Instructions
- Cook the beef : Add chopped beef bacon to a cold skillet. Cook over medium heat until browned and crisp. Remove and set aside, leaving the drippings in the pan 😊
- Sauté vegetables: Add butter to the skillet. Stir in mushrooms and cook for 5–6 minutes until golden and moisture evaporates. Add onion and cook 2 minutes until soft.
- Add garlic: Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle flour over mushrooms. Stir constantly for 1 minute to cook out the raw flour taste.
- Build the sauce: Slowly pour in broth while stirring until smooth and slightly thickened.
- Finish creamy: Stir in heavy cream, Dijon mustard, paprika, and cooked beef bacon. Simmer 3–5 minutes until glossy and rich ✨
- Season & serve: Taste and adjust salt and pepper. Garnish with parsley and serve warm 🍽️
💡 Pro Tips
- Extra mushroom flavor: Use a mix of cremini and shiitake mushrooms.
- Thicker sauce: Simmer a few extra minutes or add 1 teaspoon cornstarch mixed with water.
- Lighter version: Swap heavy cream for half-and-half (sauce will be thinner).
- Storage: Refrigerate up to 3 days; reheat gently on the stove.