Hunter's Sauce with Bacon, Mushrooms and Red Wine

What you need

• 60 g (2 oz) smoked bacon, cut into small dice
• 1 tbsp butter
• 1 medium onion, finely chopped
• 300 g (10 oz) cremini mushrooms, sliced 5 mm (1/4 in) thick
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 120 ml (1/2 cup) dry red wine
• 400 ml (1 3/4 cups) beef stock
• 1 leaf bay leaf
• 100 ml (scant 1/2 cup) heavy cream
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the bacon in a cold saucepan and set it over medium heat. Cook, stirring, until the fat has run out and the pieces are lightly browned, 4-5 min.

2. 2

   Add the butter and the onion. Cook until the onion is soft and just starting to color, 4-5 min.

3. 3

   Raise the heat to medium-high and add the mushrooms. Cook without crowding, stirring only now and then, until their liquid has evaporated and they are browned, 6-8 min.

4. 4

   Stir in the tomato paste and cook for 1 min.

5. 5

   Sprinkle over the flour and stir for 1 min so it coats everything and loses its raw smell.

6. 6

   Pour in the wine, scraping up the browned bits from the bottom, and let it bubble until it has reduced by about half, 2-3 min.

7. 7

   Add the stock a little at a time, stirring so no lumps form, then drop in the bay leaf.

8. 8

   Bring to a gentle boil, then lower the heat and simmer, stirring from time to time, until the sauce is thick enough to coat a spoon, 8-10 min.

9. 9

   Remove the bay leaf. Stir in the cream and warm the sauce for 1-2 min without letting it boil hard.

10. 10

    Season with salt and pepper. Serve hot over schnitzel, spaetzle or dumplings.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.