Ingredients:
Makes five cups 3/4 cup diced yellow onion 2 tablespoons diced carrot 2 tablespoons diced celery 2/3 cup canola oil 1 tablespoon chopped sage 1/2 teaspoon tomato paste 1/3 cup all-purpose flour 4 cups beef stock 1 tablespoon Worcestershire sauce 1 teaspoon chopped garlic 1 tablespoon chopped rosemary 1 teaspoon salt 1/2 teaspoon pepper

Instructions:
In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1-2 minutes. Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes. Season with rosemary, salt and pepper. Simmer for an additional 10 minutes. Using immersion blender, purée gravy. Leftover gravy can be frozen for future use. All materials courtesy of Family Features. For the complete Street Eats Recipe collection and list of food truck chefs, visit www.CanolaInfo.org or www.Facebook.com/CanolaInfo