German Hunters Sauce
A rich and hearty sauce made with mushrooms and beef broth, perfect for enhancing meats or pasta dishes.
Ingredients
For the Sauce
- 2 tablespoons butter Unsalted recommended
- 1 cup mushrooms, sliced Use a mix of fresh and dried for deeper flavor
- 1 onion, finely chopped onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon flour For thickening
- 1 cup beef broth Substitute with chicken or vegetable broth if desired
- 1 tablespoon Worcestershire sauce Skip for vegetarian version
- to taste none Salt and pepper
Instructions
Preparation
- Melt the butter in a skillet over medium heat.
- Add the chopped onion and minced garlic, and sauté until soft.
- Stir in the sliced mushrooms and cook until they are browned.
- Sprinkle the flour over the mixture and cook for 1 minute.
- Gradually add the beef broth, stirring to combine.
- Add the Worcestershire sauce, salt, and pepper.
- Allow the sauce to simmer for about 10 minutes until it thickens.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months. To reheat, add a little water or broth if it thickens too much while stored.