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jager sauce recipe authentic traditional german hunter's sauce jaeger jägersosse mushroom gravy

Jägersoße (German Jager Sauce)

By Kimberly Killebrew
A delicious German mushroom sauce that's traditionally served meat, game, poultry and of course Jägerschnitzel!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
 
 

  • 2 tablespoons bacon grease or butter
  • 1 medium yellow onion , finely chopped
  • 1 clove garlic , minced
  • 16 ounces white button mushrooms , or cremini, wild mushrooms or combination
  • 1 tablespoon ground dried porcini mushrooms (strongly recommended for BEST flavor; if omitting add 1 teaspoon Maggi seasoning, Worcestershire sauce or soy sauce)
  • 1 teaspoon concentrated tomato paste
  • 1 teaspoon fresh chopped thyme or 1/4 teaspoon dried
  • 1/4 cup dry red wine (can substitute beef broth)
  • 2 cups strong beef broth (add a little extra beef broth base for a stronger broth)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup cold water or beef broth
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons unsalted butter

Instructions
 

  • Melt the bacon grease or butter Melt the butter in a saucepan over medium-high heat and saute the onions until soft and just barely beginning to brown, 5-7 minutes. Add the garlic and cook another minute. Add the mushrooms and thyme and cook until they're soft and the liquid from the mushrooms has evaporated, 5-7 minutes. Add the red wine and boil briefly until it's reduced by half. Stir in the ground porcini mushrooms and tomato paste. Add the beef broth, thyme, salt, sugar and pepper.  Cover and simmer on low, stirring occasionally, for 10 minutes.  Add salt and pepper to taste. 
    Dissolve the cornstarch in the water and whisk it into the gravy, whisking continually to prevent lumps. Simmer until the gravy is thickened, 1-2 minutes. Stir in the butter. If you prefer the gravy thinner add a little more water or broth. If you prefer it thicker, dissolve a little more cornstarch in water and add it to the gravy. If you want a creamy gravy, add a little heavy cream.

Nutrition

Calories: 174kcalCarbohydrates: 11gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 674mgPotassium: 501mgFiber: 2gSugar: 4gVitamin A: 374IUVitamin C: 5mgCalcium: 23mgIron: 1mg
Course condiment, Sauce
Cuisine German
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