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Oma's Schnitzel with Hunter's Mushroom Gravy (Jägerschnitzel und Sosse)

Jägersoße, or Hunter’s sauce, is a rich, savory mushroom gravy that’s perfect over schnitzel. Some use red wine, others white, or just broth... you decide what’s best!

Ingredients:

FOR THE SAUCE:

• 2 tbsp (28 g) butter
• 3 slices bacon, diced
• 1 onion, diced
• 1 lb (454 g) fresh mushrooms, sliced
• 1 tbsp (15 g) tomato paste
• 2 cups (480 ml) beef broth
• 1 tbsp (7 g) paprika
• salt and freshly ground black pepper, to taste
• 2 tbsp cornstarch (16 g) mixed with 2 tbsp
• (30 ml) cold water (if needed)
• 2 tbsp (8 g) chopped fresh parsley
• ¼ cup (60 g) sour cream, (60 ml) heavy cream, or (61 g) Greek yogurt

FOR THE SCHNITZEL:

• 4 meat cutlets, about ¼-inch thick or less
• 1 tbsp (15 ml) lemon juice
• ½ tsp (3 g) salt
• about ½ cup (65 g) all-purpose flour
• 1 large egg
• 3 tbsp (45 ml) water
• about 1 cup (150 g) breadcrumbs
• 3 tbsp (42 g) butter
• 3 tbsp (45 ml) peanut or vegetable oil
• 1 sliced lemon, to garnish

Instructions:

FOR THE SAUCE:

1. Melt the butter in a skillet over medium-high heat. Cook the bacon and onions until the onions are translucent and the bacon has rendered its fat, about 5 to 7 minutes.
2.  Add the mushrooms and fry until tender, about 5 minutes, stirring constantly.
3. Add the tomato paste and broth.
4. Stir in the paprika. Season with salt and pepper.
5. Bring to a boil, reduce the heat, and simmer gently for about 5 minutes until the sauce thickens slightly. If the sauce is too thin, slowly add just enough of the cornstarch slurry until it is as thick as you wish. 
6. Stir in the parsley and sour cream. Season with additional salt and pepper, if necessary. Cover and keep warm while you prepare and cook the schnitzel.

FOR THE SCHNITZEL:

1. Preheat the oven to 160°F (70°C). Line a baking sheet with parchment paper and place several sheets of paper towels on a large plate. Set these aside.
2. Sprinkle the cutlets with lemon juice and salt.
3. Place 3 shallow bowls on the counter. In the first one, put the flour. In the second one, mix the egg and water. In the third one, put the breadcrumbs.
4. Dredge a cutlet into the flour, then into the egg mixture, and then into the breadcrumbs. Place the breaded cutlet onto a large plate and repeat with the remaining cutlets.
5. Heat the butter and oil over medium heat in a large skillet.
6. Fry the schnitzel in the hot oil and butter mixture until golden brown, about 3 minutes per side. Do not crowd the schnitzel. Depending on the size, you may only be able to fry 1 or 2 at a time.
7. Remove the cooked schnitzel to the paper towel-lined plate to drain any fat and then place it on the baking sheet in the oven to keep warm.
8. Fry the remaining schnitzel.
9. Serve immediately with the jägersoße, garnished with lemon slices.

Notes/Hints:

• Instead of 2 cups of beef broth, use 1 cup water and 1 cup white wine
• Season with thyme
• Serve over plain schnitzel which are just fried in a butter/oil mix. 
• Or, do them the way I like them with breaded schnitzel to turn them into Jägerschnitzel. 
• This deliciously creamy sauce is also yummy served with breaded pork chops.
  

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Recipe Update: November 16, 2025