In a very large bowl, mix together the ground beef, cracker crumbs, water, salt, and pepper until thoroughly combined.

Press beef mixture into a jelly roll pan (or a 9×13 pan if you’re only using 2 lbs of meat) and chill until the mixture holds together well. You could even put it in the freezer for a few minutes.

Dumb flour into a shallow bowl or dish.

Cut chilled meat into squares and coat each square with flour. Set aside.

Heat 1/4 cup of oil in a large skillet or frying pan.

Working in small batches, fry a few meat squares at a time, just until golden brown on both sides (but not cooked through).

Place fried squares in a single layer on a large rimmed baking pan (there will be a lot of grease, so make sure your pan can handle it!)

Once all squares are fried, pour the cream of mushroom soup over them.

Bake in a 350º preheated oven for 60 minutes, or until meat is fully cooked through.

Drain grease off the meat and serve.