Creamy Jager Gravy with Bacon
You can find German Jagerschnitzel served with a creamy or a dark mushroom gravy.
- 32 oz. cremini mushrooms (thinly sliced)
- 1 oz. dried wild mushroom mix
- 1 small onion (finely chopped)
- 4 oz. bacon (finely chopped)
- 1 tbsp. butter
- 2 tbsp. flour
- 1 tsp. garlic paste
- 1 1/4 cups vegetable stock
- 2/3 cup heavy whipping cream
- 1/3 cup sour cream
- 1/2 tsp. pepper
- 1 tsp. salt
- 1 tbsp. chives
- Start with soaking the dried wild mushrooms according to the package instructions and then puree them finely.
- Prepare all your ingredients. Slice the bacon, the onions, the cremini mushrooms and the chives finely.
- Melt the butter in a large skillet over medium high heat.
- Add the onions and the bacon and fry for a couple of minutes.
- Add the cremini mushrooms and fry for another couple of minutes.
- Sprinkle with flour, stir well and simmer on low heat.
- In the meantime, add the vegetable stock and the heavy whipping cream to the pureed mushrooms and mix well.
- Add the mixture to the pan and stir in the sour cream.
- Simmer for about 5-6 minutes or until the mushrooms are soft.
- Season with salt and pepper to taste and add the chives.
- Serve with bread dumplings or a fresh homemade roll.
This recipe features a creamy sauce variation which incorporates bacon. Slice the bacon, the onions, the cremini mushrooms and the chives finely.
Melt the butter in a large skillet over medium high heat. Add the onions and the bacon and fry for a couple of minutes.
Add the cremini mushrooms and fry for another couple of minutes. Sprinkle with flour, stir well and simmer on low heat.
In the meantime, add the vegetable stock and the heavy whipping cream to the pureed mushrooms and mix well. Add the mixture to the pan and stir in the sour cream.
Simmer for about 5-6 minutes or until the mushrooms are soft. Season with salt and pepper to taste and add the chives.
Serve with bread dumplings or a fresh homemade roll.
