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    Home » Recipes » German Dressings & Dips Recipes

    Creamy German Hunter Sauce

    Published: Jan 16, 2018 · Modified: Mar 8, 2022 by Angela Schofield · 1 Comment

    Jump to Recipe Print Recipe

    German Hunter Sauce. This sauce is perfect for Jagerschnitzel and Spaetzle and very easy to make from scratch.

    creamy jager gravy

    Creamy Mushroom Sauce

    Depending on the region in Germany you will order “Jägerschnitzel” in a restaurant you will get a dark, rich mushroom gravy or a creamy mushroom gravy with or without bacon.

    All three of these gravy variations are most common served with a breaded schnitzel. But you will find Jägerschnitzel also served with an unbreaded schnitzel, called “Schnitzel Natur” or “Unpaniertes Schnitzel”.

    creamy mushroom gravy

    How is Mushroom Gravy called in German?

    Mushroom Gravy is called "Jägerrahmsoße" or "Jägersahnesoße" in German speaking countries.

    How to pronounce "Jägerrahmspße"?

    Listen to this audio file to hear how to say "Jägerrahmsoßte" in German.

    click play button to listen

    How to make Creamy German Mushroom Gravy from Scratch Video Tutorial

    Homemade Authentic German Mushroom Gravy Recipe

    Creamy Jager Gravy 1920x1200

    Creamy Jager Gravy with Bacon

    Angela Schofield
    You can find German Jagerschnitzel served with a creamy or a dark mushroom gravy. This recipe features a creamy sauce variation which incorporates bacon. 
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course German Recipes
    Cuisine Bavarian
    Servings 4

    Ingredients
      

    • 32 oz. cremini mushrooms thinly sliced
    • 1 oz. dried wild mushroom mix
    • 1 small onion finely chopped
    • 4 oz. bacon finely chopped
    • 1 tbsp. butter
    • 2 tbsp. flour
    • 1 tsp. garlic paste
    • 1 ¼ cups vegetable stock
    • ⅔ cup heavy whipping cream
    • ⅓ cup sour cream
    • ½ tsp. pepper
    • 1 tsp. salt
    • 1 tbsp. chives

    Instructions
     

    • Start with soaking the dried wild mushrooms according to the package instructions and then puree them finely.
    • Prepare all your ingredients. Slice the bacon, the onions, the cremini mushrooms and the chives finely.
    • Melt the butter in a large skillet over medium high heat.
    • Add the onions and the bacon and fry for a couple of minutes.
    • Add the cremini mushrooms and fry for another couple of minutes.
    • Sprinkle with flour, stir well and simmer on low heat.
    • In the meantime, add the vegetable stock and the heavy whipping cream to the pureed mushrooms and mix well.
    • Add the mixture to the pan and stir in the sour cream.
    • Simmer for about 5-6 minutes or until the mushrooms are soft.
    • Season with salt and pepper to taste and add the chives.
    • Serve with bread dumplings or a fresh homemade roll.

    Nutrition

    Serving: 1grams
    Tried this recipe?Let us know how it was!

    Serving Tip

    Besides serving this gravy with schnitzels you can serve it over bread dumplings as another traditional dish called “Rahmschwammerl”. This makes also a wonderful vegetarian main dish if you leave out the bacon.

    Rahmschwammerl

    « German Pastry - Nut Rolls - Nussschnecken
    Dark Gravy Base »

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    Angela framed by German landscape

    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

    More about me →

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