Different Jaegersosse

 I tried the one from this blog earlier this week and it did NOT turn out.  I wanted to find a traditional brown gravy mushroom sauce.  A quick trip around google and I think I'm going to try this one next, from Daring Gourmet.

2 tbs butter

1 small onion or a few shallots, finely chopped

16 ounces sliced mushrooms

1 tbs dried and ground porcini mushrooms?  why not

4 more tbs butter

4 tbs flour

2 cups beef broth

1 tsp balsamic vinegar

thyme

salt and pepper to taste

Melt the butter and cook the mushrooms and onions until the mushrooms have given off their liquid

Add in the porcini powder if using

Add the other butter and melt

Add the flour and stir to coat, like making a roux

Add in the broth, balsamic vinegar, thyme, salt and pepper

Cook over medium heat until slightly thickened

If desired, add in a splash of cream 

Update 1/2023-

We made this last night for our German food night.  It was outstanding.  We didn't have the dried porcini but I think I would try it again if I could find some them.  We cut the mushrooms pretty thick and the non mushroom eater was able to get some sauce after picking the mushrooms out  We made it ahead of time (we were doing A LOT of cooking that day) so we we stored in the fridge and rewarmed over low heat.  Even better over the Kaesespaetzle.  

Same month update-

We made this again for meatless lunches and we prefer to use baby bella/cremini mushrooms as opposed to white button mushrooms.