Ultimate Jägersoße: Rich & Irresistible!
Jägersoße German: prepare this rich and savory mushroom sauce to perfection. Ideal for schnitzel, pork, or pasta, it's a versatile and flavorful addition to any meal.
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
- 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
- 1/2 teaspoon kosher salt
Instructions
- Melt the bacon grease or butter in a saucepan over medium-high heat. Sauté the onions until soft and just barely beginning to brown, 5-7 minutes. Add the minced garlic and cook for another minute.
- Add the sliced mushrooms and fresh thyme to the saucepan. Cook until the mushrooms are soft and their liquid has evaporated, 5-7 minutes. Add the dry red wine and boil briefly until it's reduced by half.
- Stir in the ground porcini mushrooms and concentrated tomato paste. Add the beef broth and kosher salt. Cover and simmer on low, stirring occasionally, for 10 minutes.
- Add salt and pepper to taste. If you want a thicker sauce, dissolve cornstarch in a little water and whisk it continually into the gravy to prevent lumps. Simmer until the gravy is thickened, 1-2 minutes.
- Stir in a pat of butter at the end for extra richness. If you prefer the gravy thinner, add a little more water or broth. For a creamier gravy, stir in a little heavy cream.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.