Top sirloin is the general choice for Beef Stroganoff, and this works in slow-cooker recipes as well. Chuck, round or stew meat can be used instead, but requires a longer cooking time.
When preparing Beef Stroganoff, trim off excess fat and gristle from whatever meat is used. For a traditional presentation, cut the meat into wide, short strips rather than cubes. Searing the meat ahead of time boosts the flavor but is not necessary. Recipes often call for the addition of sour cream or cream cheese, but adding both at the end of cook time just before serving prevents the dairy from separating.