Brazilian Picadinho with Fried Egg

Picadinho means little chopped thing, and old Rio lunch counters still serve it with a fried egg perched on top. Dicing the beef small lets it brown quickly and turn tender in well under an hour, making it a weeknight dish instead of a weekend braise. Brown in batches with plenty of room; crowded meat steams and turns gray. When you sit down, break the yolk over the rice and let it run into the gravy, then shake farofa over everything for texture.