Hunter Sauce (Jägersoße)
Ingredients
14 oz mushrooms
6 fl oz cream
6 fl oz broth
3 fl oz wine
1 small yellow onion
1/2 teaspoon dried thyme
1 teaspoon dried parsley
About 2 tablespoons oil or lard
Salt and pepper
1 teaspoon tomato paste
1 teaspoon balsamic vinegar
Schnitzel of your choice
Spaetzle (Spätzle) or other buttered noodles
Description
Sometimes used to make jägerspätzle, spaetzle with hunter sauce, or jägerschnitzel, schnitzel with hunter sauce, or both together.
Directions
Wash the mushrooms and slice them. Peel and finely chop the onion. Chop the parsley finely.
In a frying pan heat some of the oil or lard. Fry the mushrooms until just soft. Remove the mushrooms from the pan and set them aside.
Using more oil or lard, fry the onions. Add the tomato paste just when they begin to brown, and cook for a further minute.
Deglaze with the wine, then add the broth.
Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley, and balsamic vinegar, and cook the sauce until thickened. Add the cream. Heat through.
Serve with schnitzel and/or spaetzle.
Nutrition
159 kcal
Calories: 159kcal Carbohydrates: 11g Protein: 4g Fat: 12g
Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 44mg
Sodium: 38mg Potassium: 342mg Fiber: 1g Sugar: 3g
Vitamin A: 673IU Vitamin C: 7mg Calcium: 46mg Iron: 1mg