Beef Stroganoff

Trim and quarter 12 ounces baby bella, cremini, or button mushrooms (cut into eighths if large). Halve and thinly slice 1 large yellow onion (about 1 1/2 cups). Finely chop 2 garlic cloves.

Cut 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks across the grain into 1/2-inch-thick slices. If the slices are long, cut crosswise into 1-inch-long pieces. Place in a large plastic bag. Using the flat side of a meat pounder or rolling pin, lightly pound the beef to flatten slightly and tenderize. Add 2 tablespoons of the all-purpose flour, 3/4 teaspoon hot paprika, and 1 teaspoon kosher salt. Seal the bag and shake until the beef is evenly coated.