Barley porridge with beef

Ingredients:

• 500-600 g of beef or veal pulp (front part, whole piece)
• 1 cup dry pearl barley
• 250 g of champignons, cut into four pieces
• 4 stalks celery, cut into large pieces diagonally
• 6 medium-sized carrots, cut into large pieces diagonally
• 2 medium-sized leeks, cut into half rings
• 1 sprig of thyme
• 4 cups lightly salted meat broth
• 1 tbsp soy sauce
• Salt and freshly ground pepper
• Horseradish, for serving (optional)

Preparation:

1. Combine the beef, pearl barley, mushrooms, celery, carrots, leeks, thyme, beef broth, and soy sauce in a heavy-bottomed saucepan. Add 1 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and simmer over low heat for 8 hours. Add hot water as needed.
2. Remove the pan from the stove and skim off any excess fat. Transfer the beef to a cutting board and let cool slightly before cutting into small pieces. Thin the barley porridge with a small amount of hot water, if desired. Divide the barley porridge into portions and sprinkle it over the beef. Serve with horseradish.