3/4 c. chopped onion
1 c. pearl barley
1 tbsp. butter
4 c. water
2 lb. tenderloin steak
1/3 c. bread crumbs
1 tsp. sesame seeds
1 tsp. paprika
2 tbsp. shortening
1 tsp. salt
1 can cream of mushroom soup
1 (4 oz.) can butter mushrooms
1 (4 oz.) jar pimento
1 tsp. Worcestershire sauce

Brown onion and barley in butter, add 2 cups water and simmer for 15 minutes (slowly). Cut steak in cubes or strips and roll in sesame seed, salt, paprika and bread crumbs. Brown in 2 tablespoons shortening. Combine steak, barley mixture, mushrooms, mushroom soup, pimento, Worcestershire sauce and remaining 2 cups water. Bake in covered casserole for 1 1/2 hours at 325 degrees. Remove cover and bake another 1/2 hour.