Jaegersosse (Huntersauce) - cooking recipe

Ingredients

60 g smoked bacon, cubed
1 medium onion, cubed
2 tablespoons flour
1/4 liter water
1/8 liter red wine
vegetable stock cubes or chicken stock cube (for 1/2 l)
thyme, to taste
rosemary, to taste
pepper
1 teaspoon tomato paste
1 small pickle (optional)
100 g mushrooms, chopped (yellow boletus or chanterelle)

Preparation

put bacon in pot and heat.
fry onion in the bacon fat.
add mushrooms.
add flour once there is no liquid left and make a medium brown roux.
add water and wine and bring to a boil.
add remaining ingredients and serve immediately leftovers can be frozen.