Traditional German Hunter sauce / Jägersoße can be described as a rich and creamy gravy with mushrooms, fragrant ingredients and herbs. As I love both ie: good sauces and mushrooms this
sauce has to be regarded as one of my absolutely favorite dishes and I make it in many variations on a regular basis. It is usually served with Schnitzel but can as well be found and enjoyed in many restaurants and fast food outlets as an accompaniment for french fries, meatballs, hamburgers and sausages. This Hunter sauce recipe of this classic from my country of birth is a really good one and has been highly regarded by many who tasted it.
Preparation time: 15 minutes --------- Cooking time: at least 45 minutes --------- Resting time: 0 minutes ---------- Total time needed: at least 60 minutes ---------- Grade of Difficulty: standard
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Serves 4
Ingredients for German Hunter Sauce
250 gram / 8.8 oz. button mushrooms, cut into slices
1/2 tbsp. Maggi all purpose seasoning (optional - use soya sauce instead)
Directions
Melt butter in a large skillet and braise onions in it for 4 minutes
Add mushrooms and tomato sauce and braise for another 8 minutes, stirring them frequently
Sprinkle flour over the mushrooms and mix all ingredients well
Braise for 2 to 3 minutes till the flour begins to brown
Add wine and fresh cream, cover with lid and wait till sauce begins to boil again
Now add the stock cubes, stir all well, reduce the heat, partially cover the skillet with a lid and simmer the sauce gently for 30 minutes, stirring it a few times during this time
Add parsley, worcester sauce and maggi seasoning, salt and pepper, gently stir all and let it simmer for 5 minutes
Sample the sauce and if desired add more salt or pepper to taste
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