In a large bowl, combine the ground beef, seasoning, dry mustard, ketchup, smoked paprika, 2 tablespoons Worcestershire sauce and eggs. Slowly and bread crumbs in with your hands or spoon until the meat forms together. Cover and place in the refrigerator for at least 30 minutes.

Meanwhile, in a large skillet or Dutch oven add 2 tablespoons of butter and the avocado oil over medium heat. Toss in the onions and mushrooms and cook for about 8 to 10 minutes, stirring occasionally, or until the onions are translucent and the mushrooms are golden brown Sprinkle in the flour and stir well.

Cook for about 3 minutes stirring constantly. Reduce the heat to medium- low and stir in the beef broth, red wine and 1 tablespoon Worcestershire sauce. Cook for about 10 minutes, stirring occasionally or until the gravy thickens. Transfer the contents to a bowl and set aside.

Divide the beef mixture into 6 to 8 even pieces. Wet your hands with a little water and begin to shape them into oval patties about ½ inch thick.

Return to the skillet or Dutch oven and add the remaining 2 tablespoons of butter over medium heat. Add the beef patties and cook for about 2 to 3 minutes per side or until golden brown on the outside.

Pour the gravy over the meat and cook for another 3 to 5 minutes, stirring occasionally. Serve immediately.