These haggis stuffed beef steaks make a delicious meal for guests.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 180 minutes
    • British
    • Dairy Free

    Haggis stuffed beef steaks with mustard and whisky cream sauce

    Recipe Information

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    4 Scotch Rump Steaks, seasoned and dusted with flour

    500ml Beef Stock

    400ml of Red Wine


    For the stuffing

    2 large Haggis

    1 garlic clove, peeled and crushed

    2 tbsp finely chopped Sage

    A good pinch of freshly grated Nutmeg

    Salt and freshly ground Black Pepper

    For cooking the Beef

    2 tbsp beef dripping

    2 Onions, peeled and sliced in rings

    4–5 large Carrots, peeled & sliced into batons


    For the Whisky Cream Sauce

    Knob of Scottish Butter

    8 tbsp Whisky

    300ml Scottish Double cream

    100ml Vegetable Stock

    2 tsp Dijon Mustard

    Salt and Pepper to taste


    Open up the haggis & mix with all the stuffing ingredients in a bowl until combined.

    Shape the stuffing into 4 generous ‘sausages’.

    Flatten the steaks with a meat hammer or rolling pin to approx. 1cm thick.

    Place the stuffing sausage onto each of the floured, seasoned steaks.

    Roll up to make large hearty parcels and secure with wooden skewers or string to hold the stuffing in.

    To cook, heat the dripping in a cooking pot over a medium heat and brown the stuffed beef fillets.

    Once browned, add & fry the onions & carrots until softened.

    Add the beef stock and wine.

    Cook on a low heat, in the oven (preheated to 170°C/Gas mark 3), for 2½–3 hours until tender.

    Remove the parcels & place on a serving dish then reduce the remaining stock on a high heat for 5 minutes.

    Serve with creamed tatties or thick slices of bread and butter.

    For a special occasion or Burns Night serve with a Whisky Cream Sauce


    Whisky Cream Sauce Method

    Heat a small pan to medium and melt the knob of butter.

    Add your choice of whisky then light the whisky with the lighter and allow it to burn off the alcohol. This makes the sauce less bitter. Be careful at this stage, the flame can be quite aggressive but will burn out quickly.

    Slowly add the cream, stock and mustard to the pan once the flame is out continuously stirring.

    Allow the sauce to thicken and reduce then add salt and pepper to taste.