In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in butter until meat reaches desired doneness.
Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine. Yield: 4 servings.