Preparation / Directions:
Place meat, oil and vinegar in a glass bowl; mix well. Cover and refrigerate 2 hours. Drain beef and dry with paper towel.
Assemble and attach rotor slicer/shredder using thick slicer cone (no 3). Turn to speed 4 and slice onion and mushrooms; set aside.
Melt butter in a 12-inch skillet over medium-high heat. Add meat and saute until just barely cooked. Remove from pan and set aside. Add onion and mushrooms to pan and saute 1 minute. Reduce heat and add salt, pepper, and wine. Cook 5 minutes. Return beef to pan and cook 1 minute. Remove from heat and stir in sour cream, mustard, and worcestershire sauce. Serve immediately over hot noodles.
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