Creamy German Hunter’s Sauce
Savory mushroom sauce enriched with sour cream and smoked paprika, perfect for elevating pork chops, spaetzle, or mashed potatoes.
Ingredients
Sauce Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Vegetables & Seasoning
- 8 ounces cremini mushrooms sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes
Thickening & Finish
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth
- 0.5 cup sour cream
- salt and pepper to taste
Instructions
Sauce Base
- In a large skillet, melt butter with olive oil over medium-high heat.
Vegetables & Seasoning
- Add mushrooms and sauté undisturbed until golden, about 5–6 minutes.
- Stir in onion and cook until translucent, about 3 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Mix in tomato paste, smoked paprika, and red pepper flakes; cook for 1 minute.
Thickening & Finish
- Sprinkle flour over vegetables, stirring and cooking for 2 minutes.
- Whisk in beef broth, bring to a simmer, and cook until slightly thickened, about 5 minutes.
- Remove from heat and stir in sour cream until smooth. Season with salt and pepper.
Notes
When prepping, I pat mushrooms thoroughly dry and let them sit at room temperature for 10 minutes to enhance browning.
Pat mushrooms dry before cooking to avoid excess moisture; letting them sear undisturbed developed a deep, nutty aroma.
I froze single-serve jars with parchment-paper liners and found the texture stayed smooth after reheating on low heat.
Nutrition
Serving: 150gCalories: 180kcalCarbohydrates: 8g
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