Marilyn Monroe’s favorite dish: Recipe that won Hollywood’s heart

Marilyn Monroe’s favorite dish

It’s a hearty stew made from offal, ground beef, and boiled eggs, a dish the movie star often prepared for winter holidays and served as a side.

The actress was passionate about cooking and even collected recipes. This year, her cookbooks are set to go to auction, which has only increased interest in the Hollywood legend’s culinary tastes.

Recipe recorded by Marilyn Monroe (photo: Yahoo)

What makes Monroe’s recipe special

The original recipe uses chicken hearts and liver, but chefs recommend using only liver if desired, as this makes the texture more tender and uniform.

The spices include rosemary, thyme, oregano, and bay leaf, though exact proportions are not specified, so you can adjust them to taste.

Another surprising detail is the combination of nuts and raisins. It’s recommended to soak the dried fruits in advance so they become softer. Dufour also suggests experimenting freely, replacing raisins with other dried fruits if preferred.

Ingredients

• 450 g dark bread

• 250 g chicken liver and 250 g ground beef

• 1 onion

• 4 celery stalks

• 2 tbsp each of rosemary, thyme, and oregano

• 1 bay leaf

• 250 g walnuts and 250 g raisins

• 2 hard-boiled eggs

• Salt and pepper to taste

How to prepare

Soak the bread in cold water for about 10 minutes, then squeeze and crumble it into a large bowl. Boil the chicken liver in salted water for about eight minutes, skimming off any foam, then cool and chop.

Sear the ground beef in a pan without oil, seasoning with salt and pepper. Once the ingredients have cooled, mix them with the bread, then add the chopped vegetables, spices, nuts, raisins, and sliced eggs. Mix thoroughly until uniform.

This recipe combines simple ingredients with rich flavor, making it perfect for the cold season. It is nutritious, aromatic, and can serve as an unusual alternative to traditional holiday side dishes.