make a tasty Jaeger Sauce is to use a packaged brown gravy (or mushroom sauce)
mix and refine it according to your taste, time, and budget. For the purpose of
this recipe, let’s assume we make 4 packages (4 cups) of sauce.

whisk the sauce powder into 4 cups of cold water, transfer the pot to your 
stove and bring to a simmer; set aside here comes the good part: in a frying 
pan, saute 8 ounces of sliced mushrooms, 1/2 cup of chopped onion and 1 
Tablespoon of minced fresh garlic in 2-3 Tablespoons of olive oil until lightly
browned; season with salt and pepper to taste

add 1/4 cup of red wine and a splash of brandy, if you like, and cook for about
30 seconds until the fond on the pan bottom comes loose and incorporates into 
the liquid

combine the mushroom mix with the brown sauce mix and simmer together for a few
seconds; add a couple Tablespoons of freshly chopped parsley, and optionally a 
few pinches of other fresh herbs such as oregano, thyme, or marjoram brighten
your sauce with a few drops of lemon juice or raspberry vinegar. Ready!

Knorr Feinschmecker Jaeger

Knorr Hunter Sauce Mix (Jaeger Sosse)
=======================================================
Another One.
    Sponsored By Guinness CELEBRATE WITH GUINNESS Grab a Guinness this St. 
Patrick's Day and raise a pint to good times.
Sláinte!
=======================================================
Ingredients


Qty
Meas
Descr.
 Neutral-tasting oil for frying (I use avocado oil as it has a high smoke
point)
4
boneless
 pork steaks or chops
 salt and freshly ground black pepper
 1/2
 cup 
all-purpose flour combined with 1 teaspoon salt
 2 
large eggs
, lightly beaten
 3/4
 cup
 plain breadcrumbs
 
Brown Mushroom Gravy (click for recipe)
 
Chopped fresh parsley, garnish


Instructions

Pound the pork chops between two sheets of plastic wrap with the flat
side of a meat tenderizer until 1/4 inch thick.  Lightly sprinkle both sides
with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow
bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs,
coating both sides and all edges at each stage. Be careful not to press the
breadcrumbs into the meat. Gently shake off the excess crumbs.  (Note: Don't
let the schnitzel sit in the coating or they will not be as crispy once
fried - fry immediately.)  
Note:  Some regions of Germany make Jägerschnitzel without the
breading.  Simply pound the pork chops, salt and pepper them, fry them and
serve them with the gravy.
Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn
before the meat is done, not lower or the Schnitzel will absorb the oil and
be greasy).  Use just enough oil so that the Schnitzels "swim" in it.  Fry
the Schnitzel for about 2-3 minutes on both sides until a deep golden brown.
Transfer briefly to a plate lined with paper towels.

 Serve immediately topped with Homemade Brown Mushroom Gravy and garnished
with chopped fresh parsley. Avoid completely drenching the Schnitzel with
gravy so that much of the Schnitzel remains crispy.  
Serve with Homemade German Spaetzle, French fries, or Homemade Swabian
Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.

***NOTE:  Be sure to check out our post on Traditional German Schnitzel
for a detailed tutorial including all the tips and tricks for achieving the
best Schnitzel!


=======================================================
If you’d like to make a creamy version of this brown mushroom gravy,
simply stir in a few tablespoons of heavy cream at the end.
=======================================================
Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » BEST
Mushroom Gravy
BEST Mushroom Gravy

December 12, 2021 by Kimberly Killebrew · 290 Comments

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For the best mushroom gravy recipe, look no further!  Easy to make with an
incredible depth of flavor, enjoy this versatile gravy over roasts, steaks,
meatloaf, roast chicken, potatoes, schnitzel, Yorkshire puddings, vegetables
and more!

mushroom gravy recipe best homemade from scratch brown sauce

Absolutely nothing beats homemade when it comes to gravy and there is no
reason whatsoever to resort to the packaged stuff because one, homemade is
easy enough to make; two, the packaged stuff is full of junk ingredients;
and three, packaged doesn’t come anywhere close to the flavor of made-from
-scratch gravy!
Tips for Making the Best Mushroom Gravy

For a mushroom gravy with great depth of flavor, here are a few tips: 
Butter is a great option for sauteing the onions and mushrooms, but for even
more flavor use beef drippings, lard or bacon grease.  Then cook the onions
until they’re nicely golden brown, which is key to the flavor of the
gravy.  Do the same with the mushrooms, caramelizing them for optimal
flavor.  While cornstarch can be used for thickening, flour is the best
choice for flavor.  Add some extra butter to the caramelized onions and
mushrooms, then add the flour and cook it for a few minutes.  This roux-like
method of browning the flour is absolutely key to the flavor of the gravy.

Last but not least, for the ultimate flavor we’re adding our “secret
ingredient”:  Ground dried porcini mushrooms.  These are like mushrooms on
steroids and are my most favorite mushroom.  They contribute such an
incredible depth of flavor and “umami” element that we STRONGLY
recommend you making the effort to source this amazing ingredient.  Most
well-stocked grocery stores carry them or you can find them here on Amazon.

If you’d like to make a creamy version of this brown mushroom gravy,
simply stir in a few tablespoons of heavy cream at the end.
How to Serve Mushroom Gravy

This mushroom gravy is deliciously versatile. Serve it over roasts, steaks,
meatloaf, roast chicken, potatoes, German Jägerschnitzel, Yorkshire
puddings, vegetables and more!
Can I Make Gluten Free Mushroom Gravy?

Absolutely!   Simply omit the step of adding the flour and then, at the very
end after you’ve added the broth and seasonings, stir in a cornstarch
slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of
water and simmer for a minute until thickened.

mushroom gravy recipe best homemade from scratch brown sauce
Mushroom Gravy Recipe

Let’s get started!

Melt the butter (or beef drippings, lard or bacon grease) in a pan over
medium-high heat and fry the onions until beginning to brown, 5-7 minutes. 
Add the garlic and cook another minute.

Add the mushrooms and cook 7-8 minutes or until golden and the liquid from
the mushrooms has evaporated.
Add the ground porcini mushrooms and cook another minute.
Add the butter and melt.  Add the flour, stir to combine and cook for 3
minutes, stirring frequently.  This will cook off the flour flavor and brown
the flour to create more depth of flavor in the gravy.

adding butter and flour
Add the beef broth, thyme, salt and pepper.  Whisk continually until the
gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5
-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner
add a little more water.

Note:  For a gluten free version omit the flour earlier on and instead stir
in a tablespoon of cornstarch dissolved in 2 tablespoons of water at the
very end and simmer for a minute until thickened.

=======================================================
=======================================================
Ingredients
 
 

    2 tablespoons butter, bacon grease, lard or beef drippings
    1 yellow onion ,finely chopped
    1 clove garlic ,minced
    16 ounces fresh mushrooms of choice (I used button mushrooms in the
photos) ,cleaned and sliced
    1 tablespoon ground dried porcini mushrooms (if using dried porcini
pieces grind them in a coffee/spice grinder or pound with a mallet in a
ziplock bag)
    4 tablespoons unsalted butter
    4 tablespoons all-purpose flour
    2 cups strong beef broth
    1 teaspoon dark balsamic vinegar
    1/2 teaspoon sea salt plus more to taste
    1/2 teaspoon sugar
    1/4 teaspoon dried thyme
    1/4 teaspoon freshly ground black 
    pepper
    Optional: For a creamy gravy, add a few tablespoons of heavy cream at
the end

Instructions
 

    Melt the butter (or bacon grease, lard or beef drippings - any of these
will yield the most flavor) in a pan over medium-high heat and fry the
onions until beginning to brown.  Add the garlic and cook another minute.
    Add the mushrooms and cook 7-8 minutes or until golden and the liquid
from the mushrooms has evaporated. Add the ground porcini mushrooms and cook
for another minute.
    Add the butter and melt.  Add the flour, stir to combine and cook for
about 3 minutes, stirring continually. This will cook off the flour flavor
and 
    brown the flour to create more depth of flavor in the gravy.
    Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk
continually until the gravy is thickened.  Cover and simmer on low, stirring
occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you
prefer the gravy thinner add a little more water (or heavy cream if using).
    Note: To make this gluten free simply omit the step of adding the flour
and then, at the very end after you've added the broth and seasonings, stir
in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2
tablespoons of water and simmer for a minute until thickened.  

Notes
**If using this gravy for German Jägerschnitzel and you prefer a more
basic, traditional gravy, omit the balsamic vinegar and thyme.