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
Macaroni casserole According to a survey conducted in 2010 with 1,100 respondents, it is the second most popular everyday dish for dinner in Finland. Nowadays the dish most commonly made with minced meat, but is traditionally not made with cheese. However, originally the Finnish macaroni casserole was not made with meat. When prepared without meat it was often used as a replacement for potatoes in the meal and later on, it became a part of the dish that is known today. Macaroni casseroles are readily available in Finnish grocery stores as pre-packaged meals. In Sweden, the dish is called "makaronipudding" or "makaronilåda".