Beef Stroganoff are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 "Larousse Gastronomique" includes beef "strips", and onions, with either mustard or tomato paste optional. After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants
Culture of Kazakhstan of cuisine which blends traditional savoury Kazakh dishes with European fast food, such as "betinjantabs", proving very popular with younger generations. "Besbarmak", a dish consisting of boiled horse or lamb meat, is the most popular Kazakh dish. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called "shorpa", and is traditionally served in Kazakh bowls called "kese". Other popular meat dishes are "kazy" (which is a horse meat sausage that only the wealthy could afford), "shuzhuk" (horse meat sausages), "kuyrdak" (also spelled "kuirdak", a dish made from roasted horse, sheep, or cow offal, such as heart,