Mix all ingredients except olive oil together. Shape into 4 to 6 patties. Fry in olive oil until done.
Heat butter in skillet. Add onions and garlic and cook over medium heat until they start to brown. Add 1/4 cup beef broth. Cover and reduce heat to low. Cook 30 minutes adding more broth if needed. Stir in the mushrooms during the last 10 minutes.
3Add the wine and cook until reduced by half. Add the flour and stir vigorously to combine well. Slowly add the beef broth stirring until smooth and thickened. Stir in the tomato paste, vinegar, salt and pepper. Simmer about 10 minutes on low.
4Serve with mashed potatoes. Place the meat on plate top with mashed potatoes and gravy.