Erma'S Beef 'N Barley(In Honor Of Erma Schluter)

• 1 Tbsp. butter
• 3/4 c. chopped onions
• 1 c. pearl barley
• 1 c. mushroom soup
• 1 (4 oz.) can mushrooms
• 1/2 tsp. salt
• 1 can pimento, diced
• 1 tsp. Worcestershire sauce
• 2 c. water
• 1/3 c. bread crumbs
• 1 Tbsp. sesame seed
• 1/2 tsp. salt
• 1 tsp. paprika
• 2 Tbsp. shortening
• 2 lb. tenderloin steak

1. Saute in skillet butter, chopped onions and pearl barley until brown.
2. Add 2 cups water; cover and simmer 15 minutes.
3. Add soup, mushrooms, salt, pimento, Worcestershire sauce and 2 cups more water to mixture.
4. Cut steak into 1-inch cubes or strips.
5. Roll in bread crumbs, seeds, salt and paprika, which were combined.
6. Brown in shortening and add to the barley mixture.
7. Pour all into 3-quart casserole; cover.
8. Place in preheated oven at 325u0b0 for 1 1/2 hours.

butter, onions, pearl barley, mushroom soup, mushrooms, salt, pimento, worcestershire sauce, water, bread crumbs, sesame seed, salt, paprika, shortening, tenderloin steak

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856704 (may not work)