Dice the onion and carrot. Also dice the bacon and fry it in a saucepan with the heated butter.
Fry the onion and carrot cubes, the thyme sprig and the bay leaf spice. Add the white wine and one third of the beef broth.
Cook the mixture in an open saucepan for 15-20 minutes. Strain the sauce through a sieve.
Bring to a boil repeatedly in a saucepan. Add the remaining beef broth and the paradeis pulp. Bind with the flour mixed in the cold water, boil for 5 min.
Season with a little salt, cayenne and Madeira wine. Cut the cooked lean ham and mushrooms into very fine strips. Mix them together. Garnish the sauce with them.