Preheat the oven to 350 degrees F and spray a 9X13 baking dish with non-stick cooking spray.
Mix together the hamburger meat, cracker crumbs and seasoning in a large mixing bowl (using your hands).
Then form the mixture into 8 hamburger patties. Then roll the patties in the flour.
Melt the butter in a large skillet and fry the patties in the butter over medium high heat for 2-3 minutes on each side until they are browned.
Then move the patties to the baking dish.
In a medium size bowl, whisk together the cream of mushroom soups and the milk. Pour this mixture evenly over the top of the patties in the baking pan.
Cover the baking dish with aluminum foil and bake for 50-55 minutes until the steaks reach an internal temperature of 160 degrees F.
Remove, top with the fresh parsley and then the steaks are ready to serve and enjoy!
Notes
*We recommend using lean ground beef so that the steaks are not greasy. *The patties will shrink down once they are cooked so make sure to form the patties larger than you think they would need to be. *Store the leftovers in the refrigerator in an airtight container for up to 5 days.