2 lb. steak, cut into bite-sized pieces
1 c. med. pearled barley
1 c. chopped onion
1 can mushroom soup
1 can pimientos, chopped
1 can mushroom pieces
1 c. fine bread crumbs
2 tbsp. sesame seed
1 tsp. paprika
1 tbsp. Worcestershire
4 c. water
butter or vegetable oil
Salt and pepper to taste

Saute onion and barley in butter. When lightly browned, add 2 cups water, cover and simmer gently 15 minutes. In meantime, put crumbs sesame seed, salt, pepper and paprika in a bag. Put steak pieces (1/3 at a time) in bag; shake to coat. Remove and brown in hot oil. Add to pan with barley and onions, along with remainder of ingredients (don't forget the 2 cups water).

Pour into 3 quart casserole or 9 x 13 inch baking dish. Cover. Bake in 325 degree oven 1 1/2 hours. Uncover and bake an additional 30 minutes. (Pour 1/2 cup boiling water over casserole if needed). Good, if not better, warmed over. Makes 8 to 10 servings.