creamy hunters sauce bacon (Print)
Creamy hunters sauce with mushrooms bacon and cream. So good with meat and spatzle.
# Ingredients:
→ Main stuff
01 -
1 tablespoon chopped fresh parsley
02 -
Salt and black pepper, just how you like
03 -
0.5 teaspoon smoked paprika
04 -
0.5 teaspoon dried thyme
05 -
120 ml heavy cream
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon tomato paste
08 -
120 ml dry red wine
09 -
240 ml beef stock
10 -
2 tablespoons all-purpose flour
11 -
30 g butter
12 -
225 g brown mushrooms, sliced up
13 -
1 small onion, chopped up nice and fine
14 -
115 g diced bacon
# Steps:
01 -
Sprinkle fresh parsley over everything and dig in.
02 -
Toss the crispy bacon right back in, check the salt and pepper, then let it gently cook for another 3 minutes over low heat.
03 -
Turn down the heat, add cream, sprinkle in thyme and paprika, and let it all hang out for about 5 minutes so the sauce gets a bit thick.
04 -
Slowly mix in beef stock and red wine, scraping up the brown bits at the bottom. Stir in tomato paste and mustard until it's all blended.
05 -
Sprinkle flour over the mushrooms and give it all a good stir. Let it cook for about a minute while mixing.
06 -
Toss onions into the bacon fat, cooking for 3 minutes so they go soft. Add butter and mushrooms, stir for 5–7 minutes till they're golden.
07 -
Fry the diced bacon in a big pan over medium until it’s crisp and golden. Scoop it out but leave the fat in.
# Notes:
01 -
This sauce is awesome with schnitzel, venison, or German noodles. Skip the bacon and swap in veggie stock and smoked paprika if you're keeping it meat-free. Store in the fridge (covered) for up to three days—don't worry if it thickens when cold. Wild mushrooms like chanterelles add a cool twist. Too thick after reheating? Just splash in some extra stock.