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The Best Jagerschnitzel Sauce: Oma's Mushroom Gravy for Jägerschnitzel

Jägerschnitzel is a classic German recipe. The name Jägerschnitzel means Hunter's Schnitzel or Hunter's cutlets. Jagerschnitzel sauce, or Jägerschnitzelsosse, is that heavenly rich mushroom gravy often served over traditional German Schnitzel.

Some insist that the traditional Jäger gravy (Hunter's sauce) has to be made with wine. Some insist on red wine. Others only use white wine. Others use broth. You choose.

Servings:

Makes 4 servings

Ingredients:

• 2 tablespoons butter
• 3 slices bacon, diced
• 1 onion, diced
• 1 pound fresh mushrooms, sliced
• 1 tablespoon tomato paste
• 2 cups beef broth or beef stock
• 1 tablespoon paprika
• salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons cornstarch in 2 tablespoons cold water (if needed)
• ¼ cup sour cream, heavy cream, or Greek yogurt

Instructions:

1. In a skillet over medium-high heat, cook bacon and onion in butter until the onions are translucent and the bacon has rendered its fat.
2. Add mushrooms and fry until tender, about 5 minutes, stirring constantly.
3. Add tomato paste and the broth.
4. Stir in the paprika. Season with the salt and pepper.
5. Bring to boil, reduce heat and simmer gently for about 5 minutes until sauce thickens slightly. If the sauce is too liquid, slowly add just enough of the cornstarch/water mixture until it is the thickness you wish.
6. Stir in the parsley and the sour cream. Season with additional salt and pepper, if necessary.

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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04.01.2022 revision update