1/4 lb. thick sliced bacon, cut into 1/4 inch, dice
1 lg. (7 oz.) onion, minced
2 cloves garlic, minced
3 tbsp. flour
1 tsp. salt
Fresh ground pepper
2 lb. trimmed, boneless pork shoulder meat cut into 1 1/2 inch slices
3 tbsp. vegetable oil
1 can (28 oz.) whole tomatoes, drained and coarsely chopped
2 lb. sauerkraut, rinsed and drained
1/4 c. packed light brown sugar
3 juniper berries
2 whole cloves
1/2 tsp. dried thyme
1 bay leaf
1/2 c. beef broth, as needed

Place rack in center of oven. Preheat to 400 degrees. Cook bacon, onions and garlic in 10 inch skillet over medium heat, until onion softens and bacon fat melts, about 8 minutes, stirring often. Drain off fat. Transfer contents of skillet to a 2 quart oven-proof casserole. Set skillet aside. Combine flour, salt and pepper in large plastic food bag, add meat and shake to coat. Heat 1 1/2 tablespoon oil in same skillet over high heat. When hot, add half the meat. Brown on all sides. Transfer to casserole dish. Add remaining oil to skillet and brown remaining meat. Add second batch to casserole. Pour fat from skillet and put over low heat. Add tomatoes and stir up any browned bits from skillet. Add sauerkraut, brown sugar, juniper berries, whole cloves, thyme and bay leaf. Combine well. Transfer to casserole and mix well. Bake, uncovered, 45 minutes. Uncover and bake 15 minutes more, adding beef broth as needed. Serve hot over onion-poppyseed noodles.