This classic German comfort dish brings together pillowy spaetzle and a rich mushroom-onion gravy known as Hunter’s Sauce, or Jägersoße. The spaetzle batter is simple to prepare and doesn’t require any special equipment—just a colander with large holes will do. Toss it all together for a cozy, satisfying meal that’s perfect for fall or any time you’re craving old-world comfort.
—
Table of Contents
- Ingredients you’ll need for spaetzle and hunter’s sauce
- How to make spaetzle from scratch
- Step-by-step for the mushroom Hunter’s Sauce
- Tips for success
- FAQ
Ingredients you’ll need for spaetzle and hunter’s sauce
For the Spaetzle
- 1½ cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 3 eggs
- ⅓ cup + 1 tablespoon milk
For the Hunter’s Sauce
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 300g cremini mushrooms, sliced
- 1 cooking onion, diced
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1½ tablespoons all-purpose flour
- 1½ cups beef broth
- 2 teaspoons grainy mustard
- ⅓ cup 35% cream
—
How to make spaetzle from scratch
- Spray a large baking sheet with cooking spray and set aside.
- In a mixing bowl, whisk together flour, salt, and nutmeg.
- In a separate bowl, whisk the eggs with the milk. Pour the wet ingredients into the dry and whisk until smooth. Set aside to rest for 30 minutes.
- Bring a large pot of salted water to a boil. When ready, fill the hopper of a spaetzle maker (or use a large-holed colander set over the pot) with ⅓ of the batter.
- Slide the hopper back and forth (or press through the colander) to drop small pieces of dough into the boiling water. Once the spaetzle floats to the surface, cook for 1 additional minute.
- Use a slotted spoon to transfer the cooked spaetzle to the prepared baking sheet. Repeat with remaining batter.
—
Step-by-step for the mushroom Hunter’s Sauce
- Set a large skillet over medium heat. Add butter and oil.
- Once hot, add mushrooms and onions. Cook for 10–12 minutes, stirring occasionally, until mushrooms are soft and beginning to brown.
- Stir in the garlic and cook for 1 minute.
- Add tomato paste and stir to coat the mushrooms. Cook for 2 minutes to deepen the flavour.
- Sprinkle flour over the mixture and whisk it in. Cook for another minute.
- Gradually whisk in beef broth. Bring to a simmer and cook for 5 minutes, allowing it to reduce slightly.
- Stir in the grainy mustard and heavy cream. Simmer for another 3 minutes, until thickened to a gravy-like consistency.
—
Tips for success
- Let the spaetzle batter rest before cooking. This helps it firm up and makes for lighter dumplings.
- Use a spaetzle maker if you have one, but a colander with large holes works well in a pinch.
- Be sure to cook the tomato paste before adding broth—this brings out its sweetness and depth.
- Add extra cream if you prefer a richer, silkier sauce.
—
FAQ
Can I make the spaetzle in advance?
Yes. Cooked spaetzle can be refrigerated for up to 3 days and reheated in a pan with a little butter.
What’s a good substitute for cremini mushrooms?
White button mushrooms or a mix of wild mushrooms will also work.
Can I use chicken broth instead of beef?
You can, though the flavour will be slightly milder. Beef broth adds richness to the sauce.Can I freeze spaetzle?
Yes. Spread the cooked spaetzle on a baking sheet to freeze individually, then transfer to a freezer-safe container. Reheat from frozen in boiling water or sauté in a hot skillet.
Spaetzle with Hunter’s Sauce (Jägerspätzle)
Ingredients
For the spaetzle
1 1/2 cups flour
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3 eggs
1/3 cup + 1 tablespoon milk
For the hunter’s sauce
2 tablespoons butter
1 tablespoon vegetable oil
300g cremini mushrooms, sliced
1 cooking onion, diced
1 clove garlic, minced
2 tablespoons tomato paste
1 1/2 tablespoons flour
1 1/2 cups beef broth
2 teaspoons grainy mustard
1/3 cup 35% cream
Instructions
Spray a large baking sheet with cooking spray
1. For the spaetzle. Add the flour, salt and nutmeg to a bowl and stir to combine.
2. In a separate bowl, whisk together the eggs and milk.
3. Pour the wet mixture into the dry ingredients and whisk until well combined. Set aside for 30 minutes.
4. In the meantime, add the butter and oil to a skillet set over medium heat. Once the butter is melted add the mushrooms and onions and cook for about 10-12 minutes until the mushrooms are soft and starting to brown.
5. Stir in the garlic and cook for another minute. Stir in the tomato paste and cook for another two minutes, stirring occasionally.
6. Whisk in the flour and cook for another minute.
7. Whisk in the beef broth. Bring to a simmer and cook for about 5 minutes to reduce the sauce slightly.
8. Stir in the grainy mustard and heavy cream. Simmer for another 3 minutes until the sauce is nice and thick.
9. Place a large pot of water on the stove and bring to a boil. Season the water with salt.
10. Fill the hopper on the spaetzle maker with the spaetzle batter.
11. Once the water is boiling, set the spaetzle maker (or colander with large holes) over the boiling water. Slide the hopper back and forth across the grate, forcing the batter through the holes into the water, using about ⅓ of the batter. Set the spaetzle maker aside. Once the spaetzle rises to the surface of the water, cook them for about a minute.
12. Use a slotted spoon to transfer the cooked spaetzle to the prepared baking sheet. Repeat with the remaining batter.
13. Serve the warm spaetzle with some of the hunter sauce.
0 Comments