Morels and Veal Scaloppine

Ingredients:

8 pieces veal scaloppine

1 cup flour mixed with freshly ground pepper for dredging the veal

1 ounce dried morels

1 cup veal stock (beef stock may be substituted)

2 teaspoons flour dissolved in 1/2 cup of milk

1 1/2 tablespoons olive oil

1 1/2 tablespoons unsalted butter

1 tablespoon chopped red pepper

1 tablespoon chopped sweet onion

1 teaspoon soy sauce

1 tablespoon sour cream

1 tablespoon Madeira

1/2 cup heavy creamin a sauce pan, add morels and stock,

Simmer gently for about 20 minutes. Do not let liquid boil away. Replenish the liquid with additional stock if necessary. Add heavy cream, sour cream and Madeira to the liquid. Thicken morel sauce with flour and milk mixture. Keep warm.Dredge the veal scaloppine in the flour.In a heavy, large skillet over high heat, add the butter and olive oil. Saute the veal for about 2 minutes on each side. Do not crowd the scaloppine. If necessary, sauté the veal in two batches. Remove veal and add red pepper and sweet onion. Saute until vegetables are translucent. Add the morel sauce to the pan. Stir to combine. Slide veal scaloppine back into pan just long enough to heat through.Serve the veal napped with the sauce.