Lamb Stew

1 2 lbs. cubed lean lamb
1 large onion, chopped
2 lb. mushrooms, sliced
3 tbsp. margarine
1 tsp. salt
1/8 tsp. pepper
1 can (16 oz.) tomatoes with liquid
2 cup beef or chicken broth
2 cup whipping cream
1-2 tbsp. dry sherry
hot cooked noodles

Prepare lamb chunks and have ready, along with the onion and mushrooms. Have heavy casserole ready.

Heat 1 tbsp. margarine in heavy skillet. Add lamb chunks, a few at a time, and brown quickly over high heat, removing them into the casserole as they are done.

Add 1 more tbsp. margarine to pan. Brown onions, stirring until onions are browned but not burned; add to lamb in casserole.

Add remaining butter to pan. Brown mushrooms quickly over high heat, transfer to casserole.

Sprinkle with salt and pepper. Pour tomatoes with liquid over; add beef broth. Cover. Bake at 325 degrees for 1 hour or until meat is tender.

Skim off collected fat if necessary.

Heat to a simmer. Stir in cream and sherry. Serve over hot noodles.