German Spaetzle with Hunter’s Sauce (Jägerspätzle)
Jägerspätzle is a classic German comfort food made with homemade spaetzle dumplings and a rich hunter’s sauce with mushrooms, onions, bacon, and savory seasonings. For a vegetarian version, simply omit the bacon and use vegetable broth or water.
Servings: 4 people
Calories: 738kcal
Equipment
- 1 Large Pot to boil the water
- 1 pan to make the sauce
- Chef’s Knife & Cutting Board to prep the ingredients
Ingredients
For the Spaetzle
- 3 cups unbleached all-purpose flour sifted
- 4 tablespoons durum semolina flour optional
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon butter
- 1 teaspoon fine sea salt
- ⅛ teaspoon freshly grated nutmeg
For the Hunter's Sauce
- 12 ounces mushrooms sliced
- 1 large onion finely chopped
- 2 cloves garlic minced
- ½ cup bacon finely diced
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup bone broth or stock can use water, may need more
- 2 teaspoons tomato paste optional
- 2 sprigs fresh thyme divided
- 2 teaspoons Worcestershire sauce optional
- ⅓ cup sour cream or cream
- Salt and pepper to taste
- 3 tablespoons fresh parsley chopped
Instructions
- Make the spaetzle batter: In a large bowl, combine the flour, semolina flour, milk, eggs, butter, salt, and nutmeg.
- Beat the batter: Mix for 15–20 minutes using a stand mixer, hand mixer, or sturdy spoon until bubbles begin to appear and the batter resembles a very thick pancake batter.
- Rest the batter: Cover and let rest for 20–30 minutes.
- Prepare the sauce ingredients: While the batter rests, slice the mushrooms, finely chop the onion, mince the garlic, and dice the bacon. Measure out the remaining sauce ingredients so everything is ready to go.
- Start the water: Fill a large pot with generously salted water and place it over high heat. A large pot of water can take 15–20 minutes to come to a boil, so starting it now helps ensure the spaetzle and hunter's sauce finish at roughly the same time.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp. Remove it with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Cook the onion: Add the butter to the skillet and sauté the onion until translucent and soft, becoming golden.
- Add the mushrooms: Stir in the garlic, 1 sprig of thyme, and mushrooms. Cook until the mushrooms release their moisture and become golden brown.
- Build the sauce: Sprinkle the flour over the mushroom mixture and stir well to combine.
- Add the tomato paste: Stir in the tomato paste if using and cook for 1–2 minutes, stirring continuously.
- Add the liquids: Gradually stir in the broth and Worcestershire sauce. Bring the mixture to a simmer and cook until slightly thickened.
- Temper the sour cream: Mix the sour cream with a few spoonfuls of the hot sauce in a small bowl.
- Finish the sauce: Stir the tempered sour cream into the skillet. Season with salt and pepper and return the bacon to the sauce.
- Adjust the consistency: Simmer gently until the sauce reaches your desired consistency. If it thickens too quickly or becomes too thick, stir in additional broth, stock, or water as needed.
- Cook the spaetzle: By now, the water should be boiling. Working in batches, press or scrape the rested batter through a spaetzle maker directly into the boiling water.
- Boil until done: Once the spaetzle floats to the surface, cook for another 2–3 minutes.
- Drain the spaetzle: Remove with a slotted spoon or skimmer and transfer to a large bowl. Toss with a little butter if desired.
- Assemble the Jägerspätzle: Divide the spaetzle among serving bowls and spoon the hot hunter's sauce over top.
- Garnish and serve: Finish with the remaining thyme leaves and fresh parsley and serve immediately.
Nutrition
Serving: 4g | Calories: 738kcal | Carbohydrates: 98g | Protein: 25g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 982mg | Potassium: 859mg | Fiber: 7g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 9mg | Calcium: 187mg | Iron: 17mg
