Sjomansbiff

I assume that translates from the Norwegian roughly to "sea-man's beef"; according to the newly-inherited 70's-vintage Scandinavian cookbook, it's Norwegian sailor's stew.

Recipe

1 1/2 lb round steak, cut into 8 thin slices
3 tbsp butter
3 medium onions, sliced
6-8 medium potatoes, sliced
1 pint light ale
salt & pepper

Heat a skillet with the butter and brown the steak slices.  Remove, then saute the onions, sprinkling with some salt and pepper.  In a larger saucepan, layer the meat, onions, and potatoes.  Pour over any pan drippings and the ale.  Cover and simmer until the potatoes are tender, about an hour and a half.

Notes

From skimming through the Scandinavian recipes, I conclude that (perhaps outside of fish, which I didn't check as closely at first) the cuisine is less about distinctive seasonings and flavors, and more about hearty, Viking-approved meat and potato-type meals.

This one fits right into that category.  Beef, onions, potatoes, ale, and butter - not even playing around with any veggies.  In a way, it's a little frustrating to have the meat and onions close to done, and then put it all in a pot to sit for over an hour.  I'd recommend a tasty ale, since the potatoes especially pick up the flavor.  Not sure the exact way to slice the meat either - a slanted cut would make thinner slices but take up more space to brown...  I'll definitely play around with more of these recipes - and get a little more adventurous - but for now a simple start.